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.

No additional tips available.

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

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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.

Steak Frites With Shallot Pan Reduction

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