• 4 (18-ounce) Certified Angus Beef ® porterhouse steaks
  • 2 pounds baby new red skin potatoes, cut in 1-inch chunks
  • 1 fennel bulb, cored and thinly sliced
  • 1 shallot, peeled and minced
  • 5 tablespoons unsalted butter
  • 1/3 cup red wine
  • 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
  • 9x13-inch aluminum foil pan
  • Salt and pepper to taste


  1. Place potatoes, fennel, shallot, butter, red wine, salt and pepper in foil pan. Seal tightly with aluminum foil and place on medium-high grill to steam, approximately 20 minutes.
  2. Add asparagus to vegetables; stir and continue to cook on medium heat 5-10 more minutes. Season steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
  3. Serve steak with vegetables and sauce from pan.

Nutritional Information:

Calories: 1045
Fat: 50 g
Saturated Fat: 24 g
Cholesterol: 317 mg
Carbohydrate: 38 g
Dietary Fiber: 5 g
Protein: 101 g
Sodium: 352 mg
Iron: 69% of Daily Value

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