Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

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.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Position 1 oven rack on the highest setting. Position another rack on the lowest setting.

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  • 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

Nutrition Facts

347 calories; calories from fat 18%; fat 6.8g; saturated fat 2.7g; mono fat 2.4g; poly fat 0.4g; protein 28.9g; carbohydrates 37.7g; fiber 2.7g; cholesterol 73mg; iron 4.9mg; sodium 612mg; calcium 39mg.
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