Bistro Steak Frites with shallot pan sauce, bleu cheese, and arugula salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Russet Potatoes
- 2 Parsley Sprigs
- 1 Roma Tomato
- 1 Shallot
- 2 Flat Iron Steaks
- 4 Tbsp. Bonewerks Classic Veal Demi-Glace
- ⅗ oz. Butter
- 11/2 fl. oz. Gluten-Free Fat-Free Raspberry Vinaigrette
- 2 oz. Baby Arugula
- 3/4 oz. Blue Cheese
Directions
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Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Preheat oven to 425 degrees.
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Cut potatoes into ¼" sticks. Place on prepared baking sheet and toss with 2 Tbsp. olive oil. Arrange in a single layer and bake 15 minutes. Remove from oven and flip fries to ensure even cooking. Rotate pan 180 degrees, return to oven, and bake 15-20 more minutes, or until browned and tender. Remove from oven, season with ½ tsp. salt, and set aside on baking sheet to cool.
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While potatoes are baking, stem and mince parsley. Core Roma tomato and cut lengthwise into six wedges. Peel and mince shallot. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate, loosely cover with foil, and return pan to medium heat. No need to wipe pan clean because residual fat and caramelized meat in pan help make sauce.
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Add half the shallot to pan and cook 30-45 seconds, or until aromatic. Add ¼ cup water, increase heat to medium-high, and cook 1 minute to deglaze pan. Add demi-glace and cook 1-2 minutes, or until slightly thickened. Remove from heat and swirl in butter to thicken sauce further. Sauce should be just thick enough to coat back of a spoon, but be careful not to over-reduce the rich demi-glace. Season to taste with salt and pepper.
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Place dressing, tomatoes, and arugula in a mixing bowl and gently toss to combine. Season to taste with a ¼ tsp. salt and a pinch of pepper. After steaks have rested at least 5 minutes, slice into ⅓" slices against the grain (see “From the Chef” on the side of this card).
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Arrange salad and frites on a plate. Garnish salad with bleu cheese. Garnish frites with remaining shallot (to taste) and parsley. Pour sauce on plate and arrange sliced steak over sauce.