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Steamforged Games Acquires Euthia

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Steamforged Games, leading UK tabletop games developer and publisher (Monster Hunter World: The Board Game, DARK SOULS: The Board Game , Horizon Zero Dawn: The Board Game , Bardsung , Epic Encounters , and more) announce acquisition of the Euthia IP and a partnership with Czech studio, Diea Games, to resurrect the Euthia board game crowdfunding campaign that was cancelled in May  this year after raising over half a million dollars in just two days.  Euthia, rated 8.8 on BoardGameGeek and currently out-of-print, is an open-world fantasy sandbox RPG board game that initially ran on Kickstarter in 2020 and was well-received by the public. Described as Diablo-esque by reviewers, the game can be played competitively, solo, or cooperatively. News of the cancellation of the second crowdfunding campaign was felt throughout the tabletop community. With Steamforged's support, Diea Games are now able to realise their dream of becoming a full-time development studio and can continue their w

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 app├ętit!

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