Steak Frites with Shallot Pan Reduction

Steak Frites with Shallot Pan Reduction (Adapted from CL)

1 3/4 pounds russet potatoes, cut into 1/2" sticks
1 plus 2 teaspoons tablespoons canola oil, divided
salt and fresh ground black pepper
2 teaspoons chopped fresh thyme, divided
16 ounces trimmed boneless sirloin steak
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup beef broth
1 tablespoon Dijon mustard
2 teaspoons butter

Preheat oven to 450 degrees

Place potatoes on a baking sheet coated with nonstick spray. Drizzle with 1 tablespoon canola oil and season with salt - toss until well coated. Spread the potatoes out until they are in an even layer on the baking sheet. Place into the oven and bake, turning once, until golden brown - about 35 to 40 minutes. Remove and sprinkle potatoes with 1 teaspoon thyme, tossing gently to coat.

In a large skillet, heat 2 teaspoons oil over medium-high. Season both sides of steak with salt and fresh ground black pepper. Place steak into the skillet and cook, turning only once, until desired degree of doneness. I did about 3 minutes on each side for medium rare. Transfer steak to a plate and cover to keep warm.

Stir shallots into pan and sauté 2 minutes - pour in brandy and bring to a boil, scraping pan to loosen browned bits. Stir in beef broth, mustard and remaining 1 teaspoon thyme - bring to a boil and cook until reduced to roughly 2/3 cup, about 3 minutes. Season sauce with salt and fresh ground black pepper - whisk in butter and remove from the heat.

Thinly slice steak and serve with sauce and potatoes.

Makes about 4 servings.

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