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!
- 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
Directions See How It's Made
- 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.