Steak Frites With Shallot Pan Reduction - cooking recipe
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
Preparation
-
Preheat oven to 450\u00b0F.
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.
Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
Remove from oven when done, and toss with 1 teaspoon of thyme.
Heat a heavy skillet over medium high heat.
Coat with cooking spray.
Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
Remove from pan and keep warm.
Add shallots to the pan, and saute for 2 minutes.
Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
Add the broth, mustard, and remaining thyme.
Bring to a boil, then cook until reduced to 2/3 cup.
Add remaining salt and pepper, then whisk in the butter.
Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.
Leave a comment