Porterhouse Steak with Mushroom Sauce Creamy Mashed Potatoes, Broccoli and Carrots

Peel and chop carrots into battons. Cut broccoli into florets. Peel and mince garlic. Peel and thinly slice shallots. Cut Dutch cream potatoes into small chunks, no need to peel potatoes, you can mash them with the skins on if you wish.. Thinly slice mushrooms. Pick and chop flatleaf parsley leaves, discarding the stalk.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Transfer the potatoes to a saucepan and cover with salted, cold water. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. In the last 5 minutes of cooking add in the broccoli and carrots to cook.

To a frying pan over a medium high heat, add shallots and cook for 1-2 minutes. Add mushrooms and cook for 5 minutes, stirring frequently. Reduce the heat to low, add in garlic, stock cream, Dijon mustard and mix. Mix the cornflour and 1 tbsp water together to form a paste. Add a little at a time to the sauce until you reach it's desired consistency.

Once potatoes are tender, drain in a colander. Separate the broccoli and carrots and keep warm. Return the potatoes to the pot and mash with a fork. Add in butter and season with salt and pepper.

Tip! Add a little milk or cream if you prefer a smoother mash.

Pat the porterhouse steak dry. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add the porterhouse steak and cook for 3-5 minutes on each side until the steak is cooked to your desired doneness. Remove from the pan and rest before slicing.

Divide steak, mash and vegetables between plates and top with mushroom sauce. Garnish with parsley and serve immediately.

Peel and chop carrots into battons. Cut broccoli into florets. Peel and mince garlic. Peel and thinly slice shallots. Cut Dutch cream potatoes into small chunks, no need to peel potatoes, you can mash them with the skins on if you wish.. Thinly slice mushrooms. Pick and chop flatleaf parsley leaves, discarding the stalk.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Transfer the potatoes to a saucepan and cover with salted, cold water. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. In the last 5 minutes of cooking add in the broccoli and carrots to cook.

To a frying pan over a medium high heat, add shallots and cook for 1-2 minutes. Add mushrooms and cook for 5 minutes, stirring frequently. Reduce the heat to low, add in garlic, stock cream, Dijon mustard and mix. Mix the cornflour and 1 tbsp water together to form a paste. Add a little at a time to the sauce until you reach it's desired consistency.

Once potatoes are tender, drain in a colander. Separate the broccoli and carrots and keep warm. Return the potatoes to the pot and mash with a fork. Add in butter and season with salt and pepper.

Tip! Add a little milk or cream if you prefer a smoother mash.

Pat the porterhouse steak dry. Heat a frying pan over a medium high heat with a drizzle of olive oil. Add the porterhouse steak and cook for 3-5 minutes on each side until the steak is cooked to your desired doneness. Remove from the pan and rest before slicing.

Divide steak, mash and vegetables between plates and top with mushroom sauce. Garnish with parsley and serve immediately.