French Bistro Steak On Garlic Croutes And Potato Fr

Name: French Bistro Steak On Garlic Croutes And Potato Frites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Potato Frites:.
2
Preheat oven to 400 degrees.
3
In bowl, toss potatoes with oil, thyme, salt and pepper.
4
Arrange on foil-lined rimmed baking sheet.
5
Bake, turning once, for 40 minutes or until tender inside and crisp outside.
6
While potatoes cook, start the Bistro Steak.
7
Bistro Steak On Garlic Croutes:.
8
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.
9
Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
10
Roll edges in peppercorns to coat.
11
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.
12
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.
13
Stir in red pepper, shallot, butter and any juices accumulated on plate.
14
Cut steaks in half; place on croutes.
15
Pour sauce over top.
16
Serve with Potato Frites.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, French Bistro Steak On Garlic Croutes And Potato Frites falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Bistro Steak On Garlic Croutes And Potato Frites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions