Bistro Steak and Roasted Potatoes

2 Reviews
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 2 (serving size: 4 ounces steak, 2 tablespoons sauce, and about 1 cup potatoes)
By Robin Bashinsky
December 2015
RECIPE BY Cooking Light

This restaurant-worthy meal feels date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.

Ingredients

  • 5 teaspoons olive oil, divided
  • 4 teaspoons chopped fresh thyme, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 pound medium red potatoes, quartered
  • 8 ounces sirloin steak, trimmed
  • 3 tablespoons minced shallots
  • 1/4 cup dry red wine (such as merlot)
  • 1 cup unsalted beef stock (such as Swanson)
  • 1 tablespoon unsalted butter

Nutritional Information

  • Calories 446
  • Fat 22.2g
  • Satfat 7g
  • Monofat 12.3g
  • Polyfat 1.6g
  • Protein 27g
  • Carbohydrate 32g
  • Fiber 4g
  • Cholesterol 75mg
  • Iron 3mg
  • Sodium 630mg
  • Calcium 48mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400° for 30 minutes or until browned, stirring every 10 minutes.

Step 3

Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400° for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

Step 4

Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes.

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Ratings & Reviews

adjust the cooking times before you start making this

Newt1989
January 30, 2016
We worked on the sauce first, reducing and then setting it aside -- no way this could have been done in five minutes!  Had large-ish potatoes so cut them into eighths rather than quarters and with that size the thirty minutes oven time was fine.  Twenty-two minutes would have ruined the beef (for us), so just pan-seared to medium.  While the steak rested, brought the sauce back to temp & whisked in the butter and accumulated meat juices to finish.  Served with CL's braised brussels sprouts/cider.  Good dinner.

Times Are All Off

Shushka
January 27, 2016
This recipe isn't bad, but just about all the cooking times are way off.First, the potatoes need to cook for 45 minutes. I generally stir every 15, but 10 is fine too. Second, pan seared for 10 minutes then baked for 12 minutes is WAY too long. I followed the pan sear for 10 minutes, then decided 12 was too long about 5 minutes past WELL DONE. I suggest checking after the 10 minutes to see if oven baking is even needed. FYI - my sirloin steak was about 1" thick. Third, it takes way more than 4 minutes for the sauce to cook down to 1/3 cup. I finally gave up at 8 minutes as everything was getting cold. This is a good tasting recipe and doesn't take too much time to make, but it is time-specific. I was very disappointed how poorly CL had the times (truly an unusual experience)..

Good - but potatoes need to be cooked longer

carolfitz
November 25, 2015
Great flavors in this dish - will make again. But the potatoes should be roasted for longer - they were still a bit hard.