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.

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