By Deantini on May 20, 2009
Photo by alligirl
Photo by alligirl
"This recipe originally called for sweet potato frites, but we are not fans of sweet potatoes, so alas the change. Make sure to time the cooking of the steak to when the potato frites will be done."
Serving Size: 1 (482 g)
Servings Per Recipe: 4
"Really did enjoy these for dinner tonight - I'm not a 'sauce' on my steak kinda girl, but I followed this recipe, except for splitting the steak. The fries were lovely and crispy with a great flavor. The steaks were great on the bread with the reduction drizzled over top. I will file this away for the next time DH deserves a special dinner! Thanks for sharing, Deantini!"
"What a lovely meal this was! My oven must be running hot because the frites were ready in 30 minutes which caused a bit of a scramble at the end but the results were well worth it. Delicious! Made as written for the Bistro Babes - ZWT 8"
"Delicious! We celebrated Valentine's Day a day early and we enjoyed this for dinner. My husband thought it was outstanding. We did grill the steaks instead of pan frying because it was in the 60's today after being covered in snow the past 2 weeks. I used a French baguette because Vienna bread is not readily available where I currently live. I did cheat and used garlic powder on the croutes. Wonderful. Made for PRMR."
"Yummy! What a great dinner! My family really, really enjoyed this. I left out the sweet red pepper because my little girl won't touch anything with pepper in it but other than that, I made this exactly as written. It was perfect. Our meals looked like they do when you go to a top-notch gourmet steak house. The only change I would make next time is to add garlic to the pan sauce and the steaks. We love garlic. Thanks, Deantini."
"Nice steak recipe and was great to cook indoors since raining here. Next time will probably omit the bread."
"We really enjoyed this meal. I made the steak in a cast iron pan, 3 minutes per side, and got a nice medium rare. The sauce went very nicely with the steak, and there was just enough to coat it without running all over the place and making the bread soggy. When I saw how many frites this made, I thought it was too much, but not a scap of potato was left on either plate when we were done. I also had a bit of trouble with the pototoes sticking to the pan, but not enough to keep me from enjoying the meal. Next time, I would probably use the deep fryer for the potatoes, then sprinkle the seasonings over them after braining the oil. These were good, but we prefer the texture of fries from the fryer. Thanks for posting a great dish! Made for ZWT5 by one of the Cooks with Dirty Faces."
"We made this recipe for dinner last night and really enjoyed it. The steak was very flavorful--loved the sauce. I wish we would have made more frites. They were very good, but looked like a lot less when they were finished cooking due to shrinkage. Our only difficulty is that despite oiling the potatoes, the fries tended to stick to the aluminum foil. I will either spray the foil with olive oil cooking spray next time or just cook right on the baking sheet and deal with the cleanup. I followed all ingredients as posted except that I used ciabatta for the bread. Thanks! Made for ZWT5."