Updated: Jan 7
A Plate for your Porch
By: Pam Smith, RDN
Kicking off the Spring with a craveable masterpiece! Like an all-natural MSG, Porcini Pepper brings a savory umami that will leave you wanting to go back for more! Paired with a no-guilt creamy horseradish sauce, and a warm fresh vegetable (and feta cheese!) salad, you’re sure to get a dish you’ll love to eat… and a meal you’ll be proud to serve. Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the April 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. Great food that's great for you! - Pam Smith, RDN
Porcini Pepper Crusted Steak
Yields: 4 Servings
Four 6-ounce Filet Mignons or Top Sirloins
Extra virgin olive oil
2 tablespoons P.S. Flavor!™ Porcini Pepper
Creamy Horseradish Sauce, recipe follows
Roasted Baby Potato, Cherry Tomato, and Green Bean Salad, recipe follows
Chopped fresh flat leaf parsley, for garnish
Preheat oven to 500 degrees (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches temperature, remove pan from oven and place on range over high heat (the pan and handle will be extremely hot; be careful).
Bring steaks to room temperature. Coat steak slightly with olive oil, and season with Porcini Pepper seasoning. Place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
Remove from heat and put the skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
Place a schmear of Creamy Horseradish Sauce on serving plate and top with a steak. Sprinkle with additional Porcini Pepper seasoning, and serve with Baby Potato, Cherry Tomato, and Green Bean Salad and additional Creamy Horseradish Sauce to the side. Garnish with flat leaf parsley.
Creamy Horseradish Sauce
Makes about 2.5 cups
2 cups Greek-style yogurt, such as Fage
3 oz. (about 1⁄2 of a 6 oz. jar) prepared horseradish, or to taste
2 garlic cloves, finely grated
2 teaspoons P.S. Flavor!™ Porcini Pepper
Whisk together ingredients in a medium bowl. Refrigerate.
Roasted Baby Potato, Cherry Tomato, and Green Bean Salad
12 ounces green beans, snipped
1/3 cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
3 teaspoons P.S. Flavor!™ Adobo Kitchen
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 pound baby gourmet potatoes
1 pint grape tomatoes
8 ounces feta, crumbled
Fresh parsley leaves, for garnish
Bring a large pot of salted water to a boil and cook the green beans until al dente, about 90 seconds. Shock in ice water, drain well and reserve.
To make vinaigrette, whisk the vinegar, lemon juice, mustard, honey, and 1 teaspoon of Adobo Kitchen. Slowly whisk in the 1⁄2 cup olive oil until emulsified.
Place baking sheet pan in oven and preheat to 400 degrees F. Wash and cut the baby potatoes in half. Toss the potatoes with 1 tablespoon olive oil and sprinkle with a teaspoon of Adobo Kitchen. Add to heated sheet pan, and roast until golden brown in spots, tossing occasionally, about 15 minutes. Remove from oven and toss with a bit of vinaigrette. Repeat with grape tomatoes.
Combine the roasted potatoes, roasted tomatoes, blanched green beans and feta cheese. Toss with more of the vinaigrette, and then taste, adding additional Adobo Kitchen, if needed.
MEAT Four 6-ounce Filet Mignons or Top Sirloins, pasture raised or grass fed, if possible
PRODUCE Fresh flat leaf parsley (for garnish) 12 oz. bag green beans 1 fresh lemon 1 pound baby gourmet potatoes 1 pint grape tomatoes 2 cloves fresh
DAIRY 2 cups Greek-style yogurt, such as Fage 6 oz. jar prepared horseradish (not sauce) 8 oz. Feta Cheese
CHECK YOUR PANTRY FOR Extra virgin olive oil Red wine vinegar Dijon Mustard Honey, local when possible
EQUIPMENT Cutting board Colander Measuring cups and spoons Chef’s knife Zester/grater Citrus Squeezer Whisk Tongs Wooden spoon or silicon spatula Large bowl 2 Medium bowls 2 sheet pans Large pot 10 to 12-inch oven proof or cast-iron skillet Aluminum foil Pot holder Meat thermometer Tasting spoons Serving plates
PRE-PREPPED INGREDIENTS 12 ounces green beans (washed and ends snipped off) 1 pound baby gourmet potatoes (washed and cut in half) 2 cloves garlic (finely grated) 8 ounces or feta cheese (crumbled) 1 pint grape tomatoes (washed) Fresh flat leaf Parsley (washed)
INGREDIENTS TO HAVE READY 2 tablespoons + 2 teaspoons P.S. Flavor!™ Porcini Pepper 1 tablespoon P.S. Flavor!™ Adobo Kitchen 1/2 cup extra virgin olive oil Kosher salt 1/3 cup red wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 tablespoon honey 2 cups Greek-style yogurt, such as Fage 3 ounces (about ½ of a 6 ounce jar) prepared horseradish, or to taste 4 six-ounce Filet Mignons or Top Sirloins Your pairing wine of choice — we’re having a Red Zinfandel!
Watch this meal come to life here: