steak frites with shallot pan reduction

By pdav

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

Step 1

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

Nutritional Information
Calories:347 (18% from fat)
Fat:6.8g (sat 2.7g,mono 2.4g,poly 0.4g)
Protein:28.9g
Carbohydrate:37.7g
Fiber:2.7g
Cholesterol:73mg
Iron:4.9mg
Sodium:612mg
Calcium:39mg
Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008