Steak Frites With Shallot Pan Reduction

• lb russet potato, peeled and cut into 1/2 inch sticks↗1 lb
• cooking spray
• teaspoon kosher salt, divided↗3⁄4 teaspoon
• teaspoons chopped fresh thyme, divided2 teaspoons
• lb sirloin steak↗1 lb
• teaspoon black pepper↗1⁄2 teaspoon
• tablespoons shallots, finely chopped↗2 tablespoons
• tablespoons brandy↗2 tablespoons
• cup beef broth↗3⁄4 cup
• tablespoon Dijon mustard↗1 tablespoon
• teaspoons butter↗1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 450°F.

2. 2

   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.

3. 3

   Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.

4. 4

   Remove from oven when done, and toss with 1 teaspoon of thyme.

5. 5

   Heat a heavy skillet over medium high heat.

6. 6

   Coat with cooking spray.

7. 7

   Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.

9. 9

   Remove from pan and keep warm.

10. 10

    Add shallots to the pan, and saute for 2 minutes.

11. 11

    Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.

12. 12

    Add the broth, mustard, and remaining thyme.

13. 13

    Bring to a boil, then cook until reduced to 2/3 cup.

14. 14

    Add remaining salt and pepper, then whisk in the butter.

15. 15

    Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.