Steak Frites With Shallot Pan Reduction Recipe

Name: Steak Frites With Shallot Pan Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks; Cooking spray; 3/4 teaspoon kosher salt, divided; 2 teaspoons chopped fresh thyme, divided; 1 pound boneless sirloin steak, trimmed; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons finely chopped shallots; 2 tablespoons brandy; 3/4 cup less-sodium beef broth; 1 tablespoon Dijon mustard; 1 1/2 teaspoons butter

Servings: persons

1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
Cooking spray
3/4 teaspoon kosher salt, divided
2 teaspoons chopped fresh thyme, divided
1 pound boneless sirloin steak, trimmed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 1/2 teaspoons butter

1
Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
2
Preheat oven to 450u00b0.
3
Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450u00b0 for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
4
Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; saute 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
5
Add shallots to pan; saute 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.
6
Slice steak. Serve with shallot pan reduction sauce and potatoes.
7
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

481

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks, Cooking spray, 3/4 teaspoon kosher salt, divided, 2 teaspoons chopped fresh thyme, divided, and more.

Yes, Steak Frites With Shallot Pan Reduction falls under the Soups & Stews 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!

Steak Frites With Shallot Pan Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions