Pepper Porterhouse Steaks with Onion Gravy

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs onion
• 1clove garlic
• 1pcs carrot
• 1pcs beef-style stock cubes
• 2pcs beef porterhouse steaks
• 10g pepper and garlic seasoning
• 150g peas
• 15ml olive oil
• 180ml (¾ cup) boiling water
• 10g butter
• 5ml dijon or wholegrain mustard
• 5ml balsamic vinegar

Method

1. Step 1 — Roast potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep ingredients
   While the potato is roasting, thinly slice the onion. Crush or finely chop the garlic. Cut the carrot into 1cm-thick batons.
3. Step 3 — Prep stock
   Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve. Bring a small saucepan of water to the boil for the vegetables.
4. Step 4 — Cook steaks
   PORTERHOUSE STEAK OPTION Heat a medium frypan over high heat until hot (see cooking tip). Drizzle steaks with 2 tsp olive oil, then scatter with 3 tsp pepper and garlic seasoning (reduce for a milder pepper kick). Reduce heat to medium-high and cook steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from pan and cover to keep warm.
5. Step 5 — Make onion gravy
   Meanwhile, melt 10g butter in the same pan over medium-high heat. Cook the onion, stirring, for 2 mins or until softened and golden. Add the garlic and cook, stirring, for 30 secs or until fragrant. Stir in the stock and bring to a simmer. Cook for 5 mins or until reduced. Stir in 1 tsp dijon mustard and 1 tsp balsamic vinegar. Taste, then season with pepper.
6. Step 6 — Cook vegetables and serve
   While the gravy is cooking, cook the carrot in the pan of boiling water for 2 mins. Add the peas and cook for a further 2 mins or until the vegetables are tender. Drain. Divide the steaks and any resting juices, onion gravy, potato and vegetables among plates to serve.

Allergens

Milk, Sulphites, Gluten, Sesame, Soy, Wheat