Turbo Porterhouse Steak with Mushroom Rub and Roasted Garlic Mashed Potatoes

the Breville Test Kitchen

Turbo Porterhouse Steak with Mushroom Rub and Roasted Garlic Mashed Potatoes 

Name: Turbo Porterhouse Steak with Mushroom Rub and Roasted Garlic Mashed Potatoes
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 Porterhouse steaks - approx. 300g each; 1 tsp Coarse salt; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried thyme; 3 tbsp (15 g) mushroom powder - plus ¼ tsp extra to serve; 2 tbsp neutral flavoured oil - to sear; ¼ tsp sea salt - to serve; 5 cloves garlic - peeled; 6 tbsp olive oil; 600 g baby new potatoes; 1 tsp Coarse salt; 2 tbsp unsalted butter

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.

the Joule® Turbo Sous Vide

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35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 Porterhouse steaks
approx. 300g each
1 tsp Coarse salt
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
3 tbsp (15 g) mushroom powder
plus ¼ tsp extra to serve
2 tbsp neutral flavoured oil
to sear
¼ tsp sea salt
to serve

For the potatoes

5 cloves garlic
peeled
6 tbsp olive oil
600 g baby new potatoes
1 tsp Coarse salt
2 tbsp unsalted butter

Instructions

1
To 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.
2
Place 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.
3
Place 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. 
4
Place 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.
5
Place 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.  
6
In 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. 
7
Once 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.
8
When 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. 
9
Only 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.
10
Transfer the steaks to a serving plate and serve with the mashed potato sprinkled with combined extra mushroom powder and salt.