{"id":2034,"date":"2019-03-30T16:37:14","date_gmt":"2019-03-30T08:37:14","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=2034"},"modified":"2020-10-29T22:27:35","modified_gmt":"2020-10-29T14:27:35","slug":"review-plateds-steak-au-poivre-with-crispy-fingerling-potatoes","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/03\/review-plateds-steak-au-poivre-with-crispy-fingerling-potatoes\/","title":{"rendered":"Review: Plated&#8217;s Steak au Poivre with Crispy Fingerling Potatoes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Rating 8\/10<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2159-1024x735.jpg\" alt=\"This image has an empty alt attribute; its file name is IMG-2159-1024x735.jpg\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sometimes, often times, it&#8217;s in the sauce.  Indeed, in this recipe of  <a href=\"https:\/\/dusyefwqqyfwe.cloudfront.net\/public_uploads\/recipe\/region_schedule\/downloadable_recipe_card\/46321\/recipe_card20190308-10-1eqnu9l.pdf?utm_source=iterable&amp;utm_medium=emailinternal&amp;utm_campaign=Transactional%20-%20Welcome%20Series%20-%20Arriving%20in%202%20Days&amp;cvosrc=email.iterable.Transactional%20-%20Welcome%20Series%20-%20Arriving%20in%202%20Days\">Steak au Poivre with Crispy Fingerling Potatoes<\/a>, it was all the sauce.   <br><br>The steak, sirloin, was fine but unexciting.  The potatoes were blah &#8211; I mean, good, but just potatoes.  But the sauce was very good and therefore, so was everything else.<br><br>The dish also included creamed kale.  I wasn&#8217;t going to eat it, so I didn&#8217;t bother making it. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But this kit was another winner.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I paid around $16\/$8 for this kit\/per serving.  Again, I thought it was worth it. <br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sauce au Poivre<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This sauce is to be served with steaks. I&#8217;ve doubled the quantities but it will probably still serve 2.  <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tsp olive oil<\/li><li>1 tsp cracked black peppercorns<\/li><li>1 shallot, chopped<\/li><li>1\/2 cup white wine<\/li><li>1\/2 cup heavy cream<\/li><li>4 tsp Dijon mustard<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"> Add olive oil to pan where steaks were cooked and heat over medium heat.  Add peppercorns and shallot and cook, stirring, for 2-3 minutes, until the shallot starts to soften.  Add wine and cook for 1-2 minutes, scrapping up the brown bits from the bottom of the pan.  Add the cream and mustard, stir and cook for an additional 30 seconds. <br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rating 8\/10 Sometimes, often times, it&#8217;s in the sauce. Indeed, in this recipe of Steak au Poivre with Crispy Fingerling Potatoes, it was all the sauce. The steak, sirloin, was fine but unexciting. The potatoes were blah &#8211; I mean, good, but just potatoes. But the sauce was very good and therefore, so was everything [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[388,11],"tags":[389,96,93],"class_list":["post-2034","post","type-post","status-publish","format-standard","hentry","category-meal-kits","category-recipes","tag-plated","tag-sauces","tag-steak","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2034"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2034\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}