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District Noir by Pandasaurus Games Coming Soon

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Pandasaurus has announced a new 2 player set collection game District Noir is coming this summer. Preorders will start on May 19th with retail release planned for July 19th. District Noir was originally published in Japanese by Taikikennai Games in 2016 as Throne and Grail. It was then published in 2019 as Chocolate Factory by Nasza Księgarnia in Polish. The current art and theme was published last year in French by Spiral Éditions. When the time is right, gain control! At the head of the city’s largest criminal organizations, men and women fight to control territories and gain support by trying every means possible to grow their influence. Control of the District Noir, a central and highly contested area, remains the major issue that will make all the difference in dominating the city. There are two paths to victory: win over District Noir's various supports, or directly control the city’s three strategic locations. Before players can claim these, they must be played to the center

Pop! 'n Home Chef: Pop! Television #220 Eleventh Doctor & Steak Moutarde

Overview

  • Prep & Cook Time: 30-40 min.
  • Difficulty Level: Easy*
  • Spice Level: Not Spicy
  • Servings: 2

You Will Need

Ingredients

  • 1 Tbsp. Grainy Mustard 
  • ¼ oz. Parsley 
  • 4 fl. oz. Light Cream 
  • 14 oz. Sweet Potato 
  • 2 Garlic Cloves 
  • 2 Sirloin Steaks 
  • ⅗ oz. Butter
  • Olive Oil
  • Salt
  • Pepper

Recipe Steps

Before You Cook

  • Preheat oven to 400 degrees
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray
  • Ingredient(s) used more than once: mustard, parsley
  • Only half the cream is used in this recipe

Step 1 - Prepare the Ingredients

Halve sweet potato and cut each half into ½" wedges. Mince garlic. Stem and mince parsley. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Step 2 - Cook the Sweet Potato Wedges

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and sweet potato wedges to hot pan. Cook until golden brown, 2-3 minutes per side. Remove pan from burner and toss wedges with garlic, ½ tsp. salt, and a pinch of pepper. Transfer wedges to one half of prepared baking sheet. Spread into a single layer and roast in hot oven, 10 minutes. Remove from oven. Sweet potato wedges will finish cooking in a later step. Wipe pan clean and reserve. While wedges roast, sear steaks.

Step 3 - Sear the Steaks

Return pan used to sear potato wedges to medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to a plate, seared side up. Spread ½ tsp. mustard (reserve remaining for sauce) on each steak and top with half the parsley (reserve remaining for garnish). Reserve pan; no need to wipe clean.

Step 4 - Finish the Sweet Potato Wedges and Steaks

Once sweet potato wedges have roasted 10 minutes, place steaks on empty half of baking sheet. Roast until wedges are tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. Rest steaks at least 3 minutes. While steaks rest, make sauce.

Step 5 - Make the Sauce

Return pan used to sear steaks to medium heat. Add half the cream to pan and stir occasionally until thickened, 1-2 minutes. Remove from burner, swirl in butter, and season with a pinch of salt and pepper. Stir in remaining mustard. Plate dish as pictured on front of card, garnishing steaks with remaining parsley and sauce. Bon appétit!

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