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.
Steak Frites with Shallot Pan Reduction
Comments and Reviews 1-6 of 6
Chandraceta Posted: 11/30/08
jenjenfirenjen Posted: 02/13/11
This made for a delicious Valentine's day dinner. The fries were perfectly crispy and the sauce was divine!
jennday1 Posted: 01/18/09
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!
Carolinabev Posted: 09/19/10
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!
JIMMIC Posted: 09/21/10
I made this as is except had to increase the time the sirloin cooked due to it's thickness. Excellent taste, however personally I would cut the salt by half.
diva84 Posted: 11/14/11
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.