4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)
Photo: Randy Mayor; Styling: Jan Gautro
1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
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
How to Make It
Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
Preheat oven to 450°.
Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
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; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
Add shallots to pan; sauté 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.
Slice steak. Serve with shallot pan reduction sauce and potatoes.
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
The jou alone is worth 5 stars. Like other reviewers I didn't have the rack issue, I just kept the potatoes on one rack and kept an eye on them.The jou was delicious, can easily compensate for lesser quality meat. Easy to make for a weeknight meal. Kids loved it too.
I THINK the recipe expects that your potatoes will take two baking sheets. Put one on the top rack and one on the bottom rack. Switch the positions halfway through baking.
If your potatoes all fit on one sheet, I guess you can still switch the position halfway through to keep the timing right.
One of my favorites! I do prefer rice instead of the potatoes (although the potatoes are very good) to absorb the reduction sauce. Can use one large steak and cut in half for a meal for two. Company worthy!
This is delicious! We have had it twice in two weeks. Everyone, including my 4 year old, loves it. We use venison rather than beef but otherwise followed the recipe exactly. This would be a nice, quick dish for company as well. We will add this to our favorites!
Great recipe! Defintiely husband-friendly. It doesn't say this, but make sure you first spray the cookie sheet with cooking spray; I had a problem with the potatoes sticking. The recipe also specifies at the beginning that you should put one oven rack at the very top and one at the bottom but never says why. I used the bottom rack for the potatoes, rationalizing that the heat coming directly from the heating element would crisp them.
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