Herb-Infused Sirloin Steak with Crispy Frites and Shallot Reduction Sauce
Indulge in the delightful flavors of this Herb-Infused Sirloin Steak with Crispy Frites and Shallot Reduction Sauce. This elegant dish features perfectly seared sirloin steak, renowned for its rich taste, paired with crispy, golden-brown frites made from russet potatoes. Enhanced by a rich shallot reduction sauce infused with brandy and fresh herbs, each element of this recipe comes together to create a satisfying lunch or snack that is sure to impress your family and friends. Perfect for those who appreciate a gourmet touch at home, this dish is not only visually stunning but also packed with flavor.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
russet potato
1 lb (peeled and cut into 1/2 inch sticks)
cooking spray
as needed (for coating the baking sheet and skillet)
kosher salt
3/4 teaspoon (divided)
fresh thyme
2 teaspoons (chopped, divided)
sirloin steak
1 lb (seasoned with salt and pepper)
black pepper
1/2 teaspoon (divided)
shallots
2 tablespoons (finely chopped)
brandy
2 tablespoons (for deglazing the pan)
beef broth
3/4 cup
Dijon mustard
1 tablespoon
butter
1 1/2 teaspoons (for enriching the sauce)
Instructions
1
Preheat your oven to 450°F (230°C).
2
Prepare the frites by peeling the russet potatoes and cutting them into 1/2-inch sticks. Arrange the potato sticks in a single layer on a baking sheet (or two if necessary).
3
Lightly coat the potatoes with cooking spray and sprinkle with 1/4 teaspoon of kosher salt.
4
Bake in the preheated oven for about 40 minutes, or until the frites are golden brown, stirring halfway through for even cooking.
5
Once done, remove the frites from the oven and toss them with 1 teaspoon of chopped fresh thyme for added flavor.
6
While the frites are baking, heat a heavy skillet over medium-high heat. Spray the pan lightly with cooking spray.
7
Season the sirloin steak generously with 1/4 teaspoon salt and 1/4 teaspoon black pepper on both sides. When the skillet is hot, add the steak and cook for 3 minutes on each side for medium-rare, or until it reaches your desired doneness.
8
Remove the steak from the skillet and keep it warm by covering it loosely with aluminum foil.
9
In the same skillet, add the finely chopped shallots and sauté for about 2 minutes until they soften.
10
Carefully pour in the brandy and bring it to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
11
Add the beef broth, Dijon mustard, and remaining teaspoon of chopped thyme. Bring the mixture to a boil, then reduce to a simmer and let it cook until it reduces to about 2/3 cup.
12
Season the reduction with the remaining salt and pepper, and whisk in the butter until melted and the sauce is smooth.
13
Once ready to serve, slice the steak across the grain and arrange it on a serving plate. Drizzle the shallot pan reduction over the steak and serve alongside the crispy frites.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein is 1 lb of sirloin steak.
What variety of potatoes works best for the crispy frites?
Russet potatoes are recommended, as they yield the best crispy texture.
What is the recommended oven temperature for baking the frites?
The oven should be preheated to 450°F (230°C).
How long do the potato sticks need to bake?
The frites should bake for approximately 40 minutes, or until golden brown.
Should the frites be stirred during baking?
Yes, they should be stirred halfway through the baking time to ensure even cooking.
What size should the potato sticks be cut into?
The potatoes should be cut into 1/2-inch sticks.
How much salt is used in this recipe?
A total of 3/4 teaspoon of kosher salt is used, divided among the frites, steak, and sauce.
Which fresh herb is featured in both the frites and the sauce?
Fresh chopped thyme is used in both the frites and the shallot reduction sauce.
What is the cooking time for a medium-rare sirloin steak?
Cook the steak for about 3 minutes on each side over medium-high heat.
What should I do with the steak after cooking it?
Remove it from the skillet and cover it loosely with aluminum foil to keep it warm while preparing the sauce.
How is the shallot reduction sauce started?
After removing the steak, sauté finely chopped shallots in the same skillet for about 2 minutes until they soften.
What liquid is used to deglaze the pan?
2 tablespoons of brandy are used to deglaze the pan and scrape up any browned bits.
What are the components of the pan reduction?
The reduction includes shallots, brandy, beef broth, Dijon mustard, fresh thyme, and butter.
How much beef broth is required for the sauce?
The recipe calls for 3/4 cup of beef broth.
What is the purpose of adding butter to the sauce at the end?
Whisking in 1 1/2 teaspoons of butter at the end enriches the sauce and ensures a smooth consistency.
How much reduction should be left after simmering?
The sauce mixture should be simmered until it reduces to about 2/3 cup.
How should the sirloin steak be sliced for serving?
The steak should be sliced across the grain before serving to ensure tenderness.
What kind of mustard is used in the shallot sauce?
1 tablespoon of Dijon mustard is used to flavor the sauce.
Is oil necessary for the skillet?
The recipe suggests using cooking spray to lightly coat the heavy skillet.
How much black pepper is needed?
The recipe uses 1/2 teaspoon of black pepper in total, divided.
What type of skillet is recommended?
A heavy skillet is recommended for searing the steak effectively.
Can this dish be served as a snack?
Yes, the description mentions it is a satisfying dish that can be served as a lunch or a gourmet snack.
Do the potatoes need to be peeled?
Yes, the recipe instructions specify peeling the russet potatoes before cutting them into sticks.
What tags describe this recipe?
Tags include steak, frites, shallots, herb-infused, lunch, gourmet, dinner, and pan sauce.
What is the total amount of butter used?
The recipe uses exactly 1 1/2 teaspoons of butter to finish the sauce.
How much fresh thyme is needed in total?
A total of 2 teaspoons of chopped fresh thyme is required for the entire recipe.
When is the thyme added to the frites?
The thyme is tossed with the frites after they have been removed from the oven.
How many shallots are needed for the sauce?
The recipe calls for 2 tablespoons of finely chopped shallots.
What is the texture of the frites?
The frites are described as crispy and golden-brown.
Is the steak seasoned with anything besides salt and pepper?
The recipe focuses on 1/4 teaspoon each of salt and pepper for the steak seasoning, with additional flavor coming from the sauce.