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51st State Ultimate Edition by Portal Games Coming Soon to Gamefound

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Portal Games announced the 51st State Ultimate Edition is coming soon to Gamefound and will included new content with the crowdfunding campaign The campaign launches in February 2022 with component upgrades, reprints of hard-to-find content, and a new expansion, No Man’s Land, designed by Ignacy Trzewiczek. 51st State was originally published in 2010, and was a breakout success for Portal Games. Set in the same universe as the fan favorite Neuroshima Hex , 51st State offered players a new way to fight for resources in the wastelands of America. The release of the 51st State Master Set in 2016 brought together the core game and both the original expansions, Winter and New Era in one box with an all-new look and improved gameplay. Three additional expansions have since been released for the Master Set, growing the line to a fan favorite. Portal Games wants to give players the definitive experience they deserve with the 51st State Ultimate Edition.  The 51st State Ultimate Edition coming

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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