Home Chef

Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking GuidelinesTo 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 1 Prepare the IngredientsQuarter potatoes lengthwise and cut into ½" pieces.Trim ends off parsnips and peel. Cut into ½" dice.Mince chives.Halve and peel onion. Cut halves into ¼" dice. Crush crispy garlic. In a mixing bowl, combine crushed crispy garlic with Parmesan. Set aside.Pat filets dry, and season both sides with ¼ tsp. salt and a pinch of pepper. 2 Start the VegetablesPlace 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.Stir in onion and ¼ tsp. salt. 3 Finish the VegetablesPlace pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes.Carefully (pan will be hot!), stir in chives and butter until butter is melted.While vegetables roast, cook filets. 4 Cook the FiletsPlace a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add filets to hot pan and cook undisturbed until browned, 2-3 minutes.Transfer filets to prepared baking sheet, seared side up. Coat evenly with crispy garlic-Parmesan mixture.Roast in hot oven until filets 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 rest, make sauce. 5 Make Sauce and Finish DishReturn pan used to sear steaks to medium-high heat and add wine, demi-glace, and ¼ cup water.Bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes.Simmering liquids will still be bubbling slightly.Remove from burner and season with a pinch of pepper.Plate dish as pictured on front of card, placing filet on top of sauce. Bon appétit!