Coat potato wedges and baby carrots with a mixture of cornmeal and grated fresh Parmigiano-Reggiano cheese to add crunchy texture and golden-brown color to the plate.
Cooking Light MAY 2012
Yield: Serves 4
Hands-on:58 Minutes
Total:1 Hour, 28 Minutes
1. Place a large baking sheet in oven. Preheat oven to 450?.
2. To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450? for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.
3. To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
4. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; saut? for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.
Nutritional Information
Amount per serving Calories: 521
Fat: 24g
Saturated fat: 8.3g
Monounsaturated fat: 11.9g
Polyunsaturated fat: 1.8g
Protein: 31.1g
Carbohydrate: 41.6g
Fiber: 6.3g
Cholesterol: 86mg
Iron: 3.4mg
Sodium: 795mg
Calcium: 116mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 216 | ||
Calories from Fat: 88 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 490.4mg | 17 % | |
Potassium 624.7mg | 16 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 23.9g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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