Steak Frites With Shallot Pan Reduction Recipes

STEAK FRITES WITH SHALLOT PAN REDUCTION

Steps:

• 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.

STEAK FRITES WITH RED WINE REDUCTION

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
• Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
• Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
• Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
• Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
• Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
• Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.

PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER

Steps:

• Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
• Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
• Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
• Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
• Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
• Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.