Steak Frites with Shallot Pan Reduction

Steak Frites with Shallot Pan Reduction Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.

Yield:

4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 18 %
Fat 6.8 g
Satfat 2.7 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 28.9 g
Carbohydrate 37.7 g
Fiber 2.7 g
Cholesterol 73 mg
Iron 4.9 mg
Sodium 612 mg
Calcium 39 mg

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

Preparation

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

2. Preheat oven to 450°.

3. 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.

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; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.

5. 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.

6. 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 $18. —Karen MacNeil

Note:

Jeanne Thiel Kelley,

September 2008
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