Steak Frites with Shallot Pan Reduction

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

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 18%
  • Fat: 6.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 28.9g
  • Carbohydrate: 37.7g
  • Fiber: 2.7g
  • Cholesterol: 73mg
  • Iron: 4.9mg
  • Sodium: 612mg
  • Calcium: 39mg

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. 1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
  2. 2. Preheat oven to 450°.
  3. 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. 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. 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. 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 $18. —Karen MacNeil
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