Steak Frites With Shallot Pan Reduction

"From Cooking Light, September 2008"
photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
photo by IngridH photo by IngridH
Ready In:




  • 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.

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  1. 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!
  2. 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. :)


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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