Steak Frites With Shallot Pan Reduction

READY IN: 50mins
Recipe by IngridH

From Cooking Light, September 2008

Top Review by Belgophile

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: Recipe #341786. Served with a simple Caesar Salad... a perfect meal. Thank you, IngridH!

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. 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.
  3. Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
  4. Remove from oven when done, and toss with 1 teaspoon of thyme.
  5. Heat a heavy skillet over medium high heat.
  6. Coat with cooking spray.
  7. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  8. Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
  9. Remove from pan and keep warm.
  10. Add shallots to the pan, and saute for 2 minutes.
  11. Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
  12. Add the broth, mustard, and remaining thyme.
  13. Bring to a boil, then cook until reduced to 2/3 cup.
  14. Add remaining salt and pepper, then whisk in the butter.
  15. Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.

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