- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1/3 cup finely grated cotija cheese (I couldn't find this, but parmesan is a substitute)
- 1/8 teaspoon cayenne pepper, or to taste
- 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
- Coarse salt and freshly ground pepper
- 1 teaspoon vegetable oil
- Preheat oven to 375 degrees. Stir together butter, 1 tablespoon cilantro, and 1/2 teaspoon garlic in a small bowl. Cover; refrigerate until ready to use. Stir together remaining 2 tablespoons cilantro and 1/2 teaspoon garlic, the cheese, and cayenne in a medium bowl; set aside.
- Brush a rimmed baking sheet with the olive oil; set aside. Drain potatoes; pat dry. Add to bowl with cheese mixture; toss to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake 20 minutes; turn potatoes, and cook until golden, about 20 minutes more.
- Meanwhile, season both sides of beef with salt and pepper.Heat a medium skillet over high heat. Brush both sides of beef with vegetable oil; place in skillet. Reduce heat to medium-high. Cook beef 7 minutes; turn, and cook until mediumrare, 7 to 8 minutes more. Top each with cilantro butter; serve with potatoes.
Crepes with Bananas and Hazelnut-Chocolate Sauce
- - 1 cup all-purpose flour
- - 1 tablespoon sugar
- - 1/4 teaspoon salt
- - 1 1/2 cups fat-free milk
- - 2 large eggs, lightly beaten
- - Cooking spray
- - 1/4 cup hazelnut-chocolate spread (such as Nutella)
- - 2 tablespoons fat-free milk
- - 1/4 teaspoon vanilla extract
- - 2 large firm unpeeled bananas (about 1 3/4 pounds)
- - Powdered sugar (optional)
To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.