L’Artisan: Pub-Style Porterhouse with Worcestershire Pan Sauce
Cheddar-Topped Blue Potatoes & Snappy Salad
Cooking time
30 minutes
Servings
2/4
Calories
1130 /serving
Take a seat in a wood-panelled pub for a classy meets classic steak night. Our AAA porterhouse for two is thick and tasty after a quick sear, and you’ll take it higher by making a velvety pan sauce starring a classic British condiment. Worcestershire has a flavour profile that’s savoury, sour, sweet and spicy (basically, all the things), taken deeper with beef demi-glace and butter. Bring in colour from blue potatoes roasted under aged white cheddar, and a lettuce salad that’s crisp and brisk in a sweet cider vinaigrette. Cheers!
We will send you:
- 24oz Porterhouse steak
- 100g Radishes
- 450g Blue potatoes
- 280g Multicoloured cherry tomatoes
- 1 Head of Boston lettuce
- 45ml Sweet Cider vinaigrette
- 10ml Worcestershire sauce
- 12g Beef demi-glace
- 60g Grated aged cheddar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Anchovies, Barley, Milk, Mustard, Soy
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
62 g
Saturated Fat
26 g
Sodium
1670 mg
Total Carb
57 g
Sugars
12 g
Protein
89 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. In the final 5 min., sprinkle with the cheese; toss well.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with the remaining spices and 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. Cover and let rest for at least 10 min. before slicing against the grain.
Make the sauce
In the reserved pan, add the Worcestershire sauce, demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, scraping up any browned bits, 1 to 2 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Make the salad
Meanwhile, cut the radishes into ¼ inch wedges. Halve the tomatoes. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the radishes, tomatoes, lettuce, vinaigrette and S&P.
Plate your dish
Divide the potatoes and steak between your plates. Spoon the sauce over the steak. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
