Smokey Porterhouse Steak & Honey Mustard Sauce
with Sour Cream & Onion Mash
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight steak night! Enjoy this delectable combination of porterhouse steak, doused in our gorgeous honey mustard sauce and served on a bed of fluffy mash.
We’ve replaced the dutch carrots in this recipe with baby broocoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
baby broccoli
1
zucchini
1
brown onion
2
potato
1 packet
Porterhouse Steak
1 sachet
All-American spice blend
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Honey Mustard Sauce
Not included in your delivery
olive oil
40 g
butter
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Trim baby broccoli and halve any thicker stalks lenghtways. • Slice zucchini into thick half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, finely chop brown onion. • Heat a large frying pan over medium heat with a drizzle of olive oil. Cook onion until softened, 5-6 minutes. • Transfer to a bowl and set aside.
• While onion is cooking, boil the kettle. Cut potato into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes.
Little cooks: Get those muscles working and help mash the potatoes!
• See 'Top Steak Tips!' (left). Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, sprinkle with All-American spice blend, turning steak to coat. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes.
• Drain potatoes and return to the saucepan. Add the butter, light sour cream and the salt to the saucepan. • Mash until smooth. Stir in onion until combined. • In a small microwave-safe bowl, microwave honey mustard sauce in 30 second bursts, until warmed through.
• Slice steak. • Divide sour cream and onion mash, smokey steak and roast veggies between plates. • Serve with honey mustard sauce. Enjoy!