Porterhouse Steak & Minty Roast Potatoes
with Goat Cheese Topped Veggies & Honey Mustard Sauce
This superstar seasonal meal is a staple that you'll be wanting to make every Christmas! Perk up crispy roast potatoes with a sprinkling of mint, spice up some porterhouse steak with our Aussie seasoning and serve it all up with some tender goat cheese topped veggies and honey mustard sauce.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
2
potato
1 bunch
Dutch Carrots
1 bunch
baby broccoli
2 clove
garlic
½ packet
mint
1 sachet
Aussie spice blend
1 packet
Porterhouse Steak
1 packet
Honey Mustard Sauce
(Contains Milk; May be present: Soy. )
1 packet
marinated goat cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• See 'Top Steak Tips' (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, trim green tops from Dutch carrots and scrub carrots clean. • Halve any thicker carrots lengthways. • Trim baby broccoli and halve any thicker stalks lengthways. • Finely chop garlic. • Pick and roughly chop mint (see ingredients). • In a medium bowl, combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add porterhouse steak and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Transfer steak to a plate, lightly cover and rest for 5 minutes.
• While the steak is resting, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Add carrots and cook, tossing, until just tender, 2-3 minutes. • Add baby broccoli and cook, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help veggies cook.
• In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. • Add mint to roasted potatoes and drizzle with melted garlic butter, tossing to coat. • Transfer honey mustard sauce to a small microwave-safe bowl and microwave until heated through, 30 seconds.
• Thinly slice steak. • Divide porterhouse steak, minty roast potatoes, Dutch carrots and baby broccoli between plates. • Crumble marinated goat cheese over veggies. • Serve with honey mustard sauce. Enjoy!