French Bistro Steak On Garlic Croutes And Potato Frites - cooking recipe

Ingredients

4 slices vienna bread
1 garlic clove, halved
4 teaspoons olive oil
16 ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
2 tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
1/4 cup red wine
1/4 cup beef stock
1/4 cup sweet red pepper, finely diced
1 shallot, finely diced (or 1 green onion, finely diced)
2 teaspoons butter
Potato Frites
4 potatoes, peeled and cut into long strips like french fries, but thinner
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Potato Frites:.
Preheat oven to 400 degrees.
In bowl, toss potatoes with oil, thyme, salt and pepper.
Arrange on foil-lined rimmed baking sheet.
Bake, turning once, for 40 minutes or until tender inside and crisp outside.
While potatoes cook, start the Bistro Steak.
Bistro Steak On Garlic Croutes:.
Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
Roll edges in peppercorns to coat.
In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
Stir in red pepper, shallot, butter and any juices accumulated on plate.
Cut steaks in half; place on croutes.
Pour sauce over top.
Serve with Potato Frites.