Description
A cozy bistro-style dinner with seared sirloin steaks, crispy oven fries, and a silky shallot butter pan sauce.
Ingredients
Scale
- 2 pounds russet potatoes, cut into 1/4-inch fries
- 4 sirloin steaks, 6 ounces each, about 1 inch thick
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1/3 cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Soak the cut potatoes in cold water for 15 minutes, then drain and dry very well with paper towels.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the baking sheet.
- Roast the fries for 30 to 35 minutes, flipping once halfway through, until golden and crisp.
- Pat the steaks dry and season both sides with the remaining 1 teaspoon kosher salt and 3/4 teaspoon black pepper.
- Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare, or a little longer for your preferred doneness.
- Transfer the steaks to a plate and let them rest for 5 to 7 minutes.
- Reduce the heat to medium. Add the butter and chopped shallot to the same skillet and cook for 1 to 2 minutes until softened.
- Stir in the beef broth and Dijon mustard, scraping up the browned bits from the pan. Simmer for 2 to 3 minutes until slightly reduced and glossy.
- Stir in the parsley, slice the rested steaks against the grain, then serve with the fries and spoon the warm shallot butter sauce over the top.
Notes
- Drying the potatoes well is the key to crisp fries.
- Let the steaks rest before slicing so they stay juicy.
- If the sauce reduces too much, loosen it with a small splash of broth.
- For extra crisp fries, give them 2 more minutes in the oven before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven-Roasted and Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg