Dijon & Herb Crusted Grass-Fed Porterhouse Steak with Fennel Remoulade
over Garlic Sweet Potato Mash
Cooking time
40 minutes
Servings
2/4
Calories
1220 /serving
Nothing short of stunning, this steak night! It starts with AAA Canadian-raised beef in the form of porterhouse that’s cleverly crusted with a combination of panko and fresh herbs—woodsy rosemary and thyme—over a brushing of sharp Dijon mustard. Could it be more mouth-watering? Yes, when paired with a remoulade from sour cream and mayo dotted with capers, and chunked up with celery and anise-tinged fennel. The steak slices are presented over a sweet potato mash, amped with butter and garlic.
We will send you:
- 24oz Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 450g Sweet potatoes
- 4 Garlic cloves
- 3 Celery stalks
- 14g Herb medley (thyme, rosemary, parsley)
- 1 Fennel bulb
- 60ml Mayonnaise
- 15ml Dijon mustard
- 30g Panko
- 10g Capers
- 43ml Sour cream
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Peeler
Oil
Salt & pepper (S&P)
Basting brush
Large oven-safe pan
3 or 6 tbsp Butter
Total Fat
78 g
Saturated Fat
27 g
Sodium
870 mg
Total Carb
71 g
Sugars
16 g
Protein
65 g
Fibre
12 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Mince the garlic. Add the sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add ½ the garlic and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Make the crust
Meanwhile, pick the rosemary and thyme leaves off the stems; finely chop the leaves. In a large, oven-safe pan, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium-high. Add the panko and toast, stirring frequently, 2 to 3 min., until golden brown. Add the rosemary, thyme, remaining garlic and S&P; stir well. Transfer to a bowl and reserve the pan.
Start the steak
Pat the steak dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the steak and cook, 3 to 4 min. per side, until partially cooked.
Finish the steak
Brush the steak* with ½ the mustard. Top with the crust (pressing to adhere). Transfer to the oven and broil, 1 to 3 min., until golden brown and cooked as desired. Transfer to a cutting board and let rest for at least 10 min. before slicing against the grain.
Make the sauce & fennel remoulade
Halve and core the fennel bulb lengthwise; thinly slice crosswise. Thinly slice the celery crosswise. Roughly chop the capers and parsley leaves and stems. In a small bowl, combine the capers, parsley, mayo, sour cream, remaining mustard, 1 tbsp water (double for 4 portions) and S&P. In a large bowl, combine the fennel, celery, ½ the sauce and S&P.
Plate your dish
Divide the mash and fennel remoulade between your plates. Top the mash with the steak. Serve the remaining sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
