Steak Frites With Shallot Pan Reduction |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light, September 2008 Ingredients:
1 lb russet potato, peeled and cut into 1/2 inch sticks |
cooking spray |
3/4 teaspoon kosher salt, divided |
2 teaspoons chopped fresh thyme, divided |
1 lb sirloin steak |
1/2 teaspoon black pepper |
2 tablespoons shallots, finely chopped |
2 tablespoons brandy |
3/4 cup beef broth |
1 tablespoon dijon mustard |
1 1/2 teaspoons butter |
Directions:
1. Preheat oven to 450°F.
2. Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt.
3. Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
4. Remove from oven when done, and toss with 1 teaspoon of thyme.
5. Heat a heavy skillet over medium high heat.
6. Coat with cooking spray.
7. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
8. Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
9. Remove from pan and keep warm.
10. Add shallots to the pan, and saute for 2 minutes.
11. Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
12. Add the broth, mustard, and remaining thyme.
13. Bring to a boil, then cook until reduced to 2/3 cup.
14. Add remaining salt and pepper, then whisk in the butter.
15. Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.
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