Prep 10 mins
Cook 40 mins
From Cooking Light, September 2008
- 1 lb russet potato, peeled and cut into 1/2 inch sticks
- cooking spray
- 3⁄4 teaspoon kosher salt, divided
- 2 teaspoons chopped fresh thyme, divided
- 1 lb sirloin steak
- 1⁄2 teaspoon black pepper
- 2 tablespoons shallots, finely chopped
- 2 tablespoons brandy
- 3⁄4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons butter
- Preheat oven to 450°F.
- Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt.
- Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
- Remove from oven when done, and toss with 1 teaspoon of thyme.
- Heat a heavy skillet over medium high heat.
- Coat with cooking spray.
- Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
- Remove from pan and keep warm.
- Add shallots to the pan, and saute for 2 minutes.
- Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
- Add the broth, mustard, and remaining thyme.
- Bring to a boil, then cook until reduced to 2/3 cup.
- Add remaining salt and pepper, then whisk in the butter.
- Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.
I made this on the occasion of a friend from Paris visiting; she adored! The steak with reduction was superb -- I followed the recipe to a T. I made the frites differently, however, using my own favorite recipe: Belgian Fries (Pommes Frites). Served with a simple Caesar Salad... a perfect meal. Thank you, IngridH!
This was so yummy! But while photographing it I forgot it was a one dish meal. So there are two photo's. With that said this is so darn good. The steak (which DH said...What are you doing, cooking it in a skillet?) came out so nice and tender that he was impressed! We loved the brandy in this. We really couldn't taste the thyme on the frites (fries) nor the shallots in the sauce, but that could also be because the overall flavors were just so dominate that they overpowered them. Yum! Thanks for posting it. :)