the Breville Test Kitchen
Turbo Porterhouse Steak with Mushroom Rub and Roasted Garlic Mashed Potatoes
Hold onto your socks, because this is gonna knock 'em off! Rich, meaty porterhouse steak rubbed with earthy, umami mushroom powder then perfectly cooked sous vide to melting tenderness and Turbo saves up to half the time! Paired with roasted garlic mashed potato, you might need a little lie down after this one.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
35 mins total time
15 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 Porterhouse steaksapprox. 300g each
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
3 tbsp (15 g) mushroom powderplus ¼ tsp extra to serve
2 tbsp neutral flavoured oilto sear
¼ tsp sea saltto serve
For the potatoes
1 tsp Coarse salt
5 cloves garlicpeeled
6 tbsp olive oil
600 g baby new potatoes- 1 tsp Coarse salt
2 tbsp unsalted butter
Instructions
- 1To preheat the oven, insert the wire rack into position 5. Set the oven to Bake, Convection, 180°C, for 20 minutes and press Start. Meanwhile, continue to the next step.
- 2Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 20 minutes, or until tender. Meanwhile, continue to the next step.
- 3Place the garlic and olive oil in an ovenproof ramekin. Cook in a preheated oven, at 180°C, on a baking tray for 20 minutes, or until garlic is softened and golden. Meanwhile, continue to the next step.
- 4Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered. Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
- 5Place the steaks flat, side by side in a large microwave-safe, zip-lock freezer bag. Add the salt, garlic powder, onion powder, thyme and mushroom powder and shake to coat.
- 6In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 7Once tender, drain the potatoes and return to the saucepan. Add the roasted garlic and oil, salt and butter, then mash using an immersion blender with the ricer attachment. Cover to keep warm. Tip: Alternatively you could mash with a fork.
- 8When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry.
- 9Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute. Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing.
- 10Transfer the steaks to a serving plate and serve with the mashed potato sprinkled with combined extra mushroom powder and salt.
