Steak Frites with Shallot Pan Reduction

Name: Steak Frites with Shallot Pan Reduction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 794 grams baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks; 1 teaspoons freshly ground black pepper, divided; 2 Tbsps brandy; 2 teaspoons butter; 1 Tbsp Dijon mustard; 2 teaspoons chopped fresh thyme, divided; 1 teaspoons kosher salt, divided; 177 milliliters less-sodium beef broth; 2 Tbsps finely chopped shallots; 454 grams boneless sirloin steak, trimmed

Steak Frites with Shallot Pan Reduction might be just the American recipe you are searching for. One serving contains 351 calories, 30g of protein, and 7g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a budget friendly side dish for valentin day. It is a good option if you're following a gluten free diet. A mixture of baking potatoes, sirloin steak, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position 1 oven rack on the highest setting. Position another rack on the lowest setting.

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Oven

Preheat oven to 45

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Oven

Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt.

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Cooking Spray

Kosher Salt

Potato

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Baking Sheet

Bake at 450 for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.

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Potato

Thyme

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Oven

Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

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Black Pepper

Kosher Salt

Steak

Add steak to pan; saut 3 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Remove from pan; keep steak warm.

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Steak

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Frying Pan

Add shallots to pan; saut 2 minutes.

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Shallot

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Frying Pan

Add brandy; bring to a boil, scraping pan to loosen browned bits.

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Brandy

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Frying Pan

Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes).

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Dijon Mustard

Beef Broth

Thyme

Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper.

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Black Pepper

Kosher Salt

Add butter, stirring with a whisk.

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Butter

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Whisk

Slice steak.

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Steak

Serve with shallot pan reduction sauce and potatoes.

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Sauce

Potato

Shallot

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Frying Pan

Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $ Karen MacNeil

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Wine

Equipment

Ingredients

Servings:

794grams

baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks 1teaspoons

freshly ground black pepper, divided 2Tbsps

brandy 2teaspoons

butter 1Tbsp

Dijon mustard 2teaspoons

chopped fresh thyme, divided 1teaspoons

kosher salt, divided 177milliliters

less-sodium beef broth 2Tbsps

finely chopped shallots 454grams

boneless sirloin steak, trimmed

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.