with garlic roasted fingerling potatoes and Brussels sprouts
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast The Potatoes and Brussels
Halve potatoes lengthwise.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Toss fingerling potatoes and brussels with 3 tsp. olive oil, garlic salt, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes.
While potatoes roast, prepare the steak topping.
Toast The Panko
Place a medium non-stick pan over medium heat. Add 1 tsp olive oil and panko to hot pan. Cook, stirring often until toasted, 2-3 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Steak
Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper.
In the same pan over medium-high heat, add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to prepared baking sheet with vegetables. Top with panko and cheese.
Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steaks at least 3 minutes."
Reserve pan; wipe clean.
Make The Sauce
In the same pan over medium heat, add wine, demi, mustard, and a pinch of salt and pepper and bring to a simmer. Remove from heat and stir in butter.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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