Chef Recipe: Porterhouse Steak with Maple Roasted Acorn Squash
December 30, 2015 |
Main Entrée chef, Kevin Des Chenes brings you an elegant twist on his favorite cut of beef from our butchers. The Porterhouse steak is the ultimate combo-steak. Satisfying the buttery Filet Mignon and boisterous New York strip connoisseurs, Des Chenes accents the versatility of this cut with savory tones of maple and rosemary. Perfect for the cooler grilling months.
Porterhouse Steak with Maple Roasted Acorn Squash & Rosemary Heirloom Potatoes (serves 2)
- 1 Acorn Squash- halved
- 2 cup – Fingerling Potatoes
- 2 Tbsp EVOO
- 1 Tbsp Maple Syrup
- 1 Sprig Fresh Rosemary- Chopped
- 1 Tbsp Butter
- 2 Main Entrée Porterhouse Steak
Toss fingerling potatoes in olive oil, rosemary, and salt & pepper to taste. Then bake at 350°F for 25 minutes or until fork tender.
Slice Acorn squash in half and remove seeds with large spoon.
Place squash on sheet pan, add tablespoon of butter, tablespoon of maple syrup, and a pinch salt & pepper
Bake at 350°F for 20 minutes or until fork tender
Generously season Main Entrée Porterhouse Steaks on both sides with salt & pepper. Place on medium/high grill and cook to preferred temperature (we always recommend medium rare).
Arrange the fingerling potatoes and roaster squash along side the steak for an elegant serving platter.