L’Artisan: Porterhouse Steak with Cranberry Agrodolce
Herby Crushed Potatoes, Brussels Sprouts & Broccoli
Cooking time
35 minutes
Servings
2/4
Calories
980 /serving
Make it a meal to remember. Designed to be shared by two lucky diners, porterhouse is a generous cut—including melt-in-your-mouth tenderloin and strip loin to double the pleasure. It comes with some classy classics: gently crushed, spiced and parsleyed fingerling potatoes, all crisp at the edges, along with roasted Brussels sprouts and broccoli for a shot of green. For extra zing, recreate the trademark sweet-sour palate of Italian agrodolce with honey, white balsamic vinegar and cranberries.
We will send you:
- 24oz Porterhouse steak
- 450g Fingerling potatoes
- 200g Broccoli florets
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 200g Brussels sprouts
- 30ml White balsamic vinegar
- 25g Dried cranberries
- 14g Honey
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
2 Sheet pans
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
14 g
Sodium
680 mg
Total Carb
86 g
Sugars
29 g
Protein
86 g
Fibre
12 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Boil the potatoes, 8 to 10 min., until tender. Drain and let dry for 5 min.
Roast the potatoes
Roughly chop the parsley leaves and stems. On a sheet pan, using the palm of your hand, gently crush the potatoes until slightly flattened. Toss with a generous drizzle of olive oil, ⅓ of the spices and S&P. Roast, 20 to 25 min., until browned and crispy. Transfer to a medium bowl and add ⅔ of the parsley; toss well.
Roast the vegetables
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Peel and quarter the shallot; separate the petals. On a second lined sheet pan, toss the Brussels sprouts, broccoli (halve if large) and shallot with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the steak
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the steak* dry with paper towel; season with the remaining spices and S&P. Cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 10 min. before slicing against the grain. Reserve the pan.
Make the cranberry agrodolce
In the same pan, combine the cranberries, honey, vinegar, ½ cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 4 to 6 min., until the cranberries have broken down and the sauce has combined.
Plate your dish
Divide the potatoes, vegetables and steak between your plates. Top the steak with a spoonful of the cranberry agrodolce. Garnish with the remaining parsley. Serve the remaining cranberry agrodolce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
