Directions:
- Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
- Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
- (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
- Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
- Remove from the oven, tent with foil and let rest 10 minutes.
- If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.72 Kcal (3009 kJ) | ||
| Calories from fat | 370.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.17g | 63% | |
|---|---|---|---|
| Cholesterol | 137.97mg | 46% | |
| Sodium | 799.96mg | 33% | |
| Potassium | 1086.12mg | 23% | |
| Total Carbs | 59.73g | 20% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 22.04g | 44% | |
| Vitamin C | 41.7mg | 69% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 183.8mg | 1021% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 137.06 Kcal (574 kJ) | ||
| Calories from fat | 70.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 63% | |
|---|---|---|---|
| Cholesterol | 26.31mg | 46% | |
| Sodium | 152.55mg | 33% | |
| Potassium | 207.12mg | 23% | |
| Total Carbs | 11.39g | 20% | |
| Sugars | 0.93g | 20% | |
| Dietary Fiber | 0.67g | 14% | |
| Protein | 4.2g | 44% | |
| Vitamin C | 8mg | 69% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 35.1mg | 1021% | |
| Calcium | 9.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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