Grass-Fed Porterhouse with Black Garlic Brown Butter
Roasted Radicchio & Lemon-Pea Mash
Cooking time
30 minutes
Servings
2/4
Calories
1210 /serving
Garlic’s dark side is deeply delicious. Carefully aged, black garlic is sticky with flavours of caramel and umami—just the thing to drop into a dreamy brown butter sauce. Presented with specialty produce and a gourmet mash, this decadent dish brings the steakhouse experience home.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 1 Bunch of broccolini
- 1 Black garlic clove
- 1 Radicchio
- 1 Lemon
- 450g Potatoes
- 150g Green peas
- 7g Honey
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
Contains: Milk • Mustard • Sulphites
You will need:
Aluminum foil
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
4 or 8 tbsp Butter
Total Fat
65 g
Saturated Fat
30 g
Sodium
810 mg
Total Carb
72 g
Sugars
13 g
Protein
89 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Zest and halve the lemon; juice ½ and quarter the remaining ½.
- Remove the bottom inch of the broccolini stems (halve lengthwise if large).
- Roughly chop the garlic into a paste.
- Cut the radicchio lengthwise into 6 to 8 wedges.
Make the mash
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last 3 min., add the peas.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the lemon zest and 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the broccolini & radicchio
- Meanwhile, in a medium bowl, combine the radicchio, a drizzle of oil and S&P.
- On a foil-lined sheet pan, toss the broccolini with a drizzle of oil and S&P.
- Roast, flipping and adding the radicchio halfway, 12 to 14 min., until tender.
- Switch the oven to broil, 2 to 3 min., until lightly charred.
Cook the steak
- Meanwhile, pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the garlic brown butter
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and begins to brown.
- Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the mustard (start with ½), honey, lemon juice, demi-glace and 3 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 3 min., until beginning to thicken.
Plate your dish
- Divide the mash, broccolini, radicchio and steak between your plates.
- Drizzle with the garlic brown butter.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
