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|2 Certified Angus Beef porterhouse steaks (500-700g each)||100g organic baby potatoes, cut into chunks||1 fennel bulb, cored and thinly sliced||1 white onion, peeled and mincedt|
|1 garlic clove, minced||2 tbsps. unsalted butter or cooking oil||100g asparagus, thick bottoms snapped off, stalks cut in half||Salt and pepper to taste|
Serving suggestion: Serve steak with vegetables and top with the remaining buttery pan juices.