with red wine sauce and roasted red potatoes and parsnips
Prep & Cook Time:35-45 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
Large Oven-Safe Pan
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Quarter potatoes lengthwise and cut into ½" pieces.
Trim ends off parsnips and peel. Cut into ½" dice.
Halve and peel onion. Cut halves into ¼" dice.
Crush garlic chips. In a mixing bowl, combine garlic chips with Parmesan. Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes and parsnips to hot pan. Stir occasionally until lightly browned, 3-5 minutes.
Add chives, butter, and onion, and ¼ tsp. salt. Stir constantly until butter is melted, 1-2 minutes.
Finish the Vegetables
Place pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes.
While vegetables roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes.
Transfer steaks to prepared baking sheet, seared side up. Top with garlic-Parmesan mixture, coating evenly.
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; no need to wipe clean.
While steaks roast, make sauce.
Make Sauce and Finish Dish
Return pan used to sear steaks to medium-high heat and add wine, demi-glace, and ¼ cup water.
Bring to a simmer and cook until thickened, 2-3 minutes.
Remove from burner and season with a pinch of pepper.
Plate dish as pictured on front of card, placing steak on top of sauce. Bon appétit!
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