Steak Frites With Shallot Pan Reduction Recipes

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STEAK FRITES



Steak Frites image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil for frying
3 medium russet potatoes, scrubbed and dried
Fine salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 NY strip steaks, 3/4 inch thick, 10 to 12 ounces each
Salt and pepper
3 tablespoons butter, divided
1 large shallot, finely chopped
2 tablespoons all-purpose flour
1 cup dry red wine

Steps:

  • Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
  • For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.

BROILED STEAK WITH SHALLOT BUTTER



Broiled Steak with Shallot Butter image

The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom ketchup which is rather similar to Worcestershire sauce and this can be delicious with the shallot butter on any grilled steak.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 4 yummy steaks, 4 serving(s)

Number Of Ingredients 9

4 (8 ounce) steaks
oil
1 ounce butter
1 teaspoon white wine vinegar
1 tablespoon Worcestershire sauce (or mushroom ketchup)
4 shallots, finely chopped
salt
fresh ground pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Rub the steaks on both sides with oil.
  • Heat the broiler until it is glowing.
  • Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
  • Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
  • Heat through, without cooking the shallots, mix in the parsley and keep on one side.
  • Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
  • Serve at once with your favourite side dishes.

STEAK FRITES



Steak Frites image

A ubiquitous Parisian bistro lunch: beautifully rare steak bathed in butter with crispy fries. The arteries that pump my red American blood scream "Sacre Bleu" but my tummy screams "Vive le France".

Provided by TheeBadMonkey

Categories     Steak

Time 3h

Yield 2-3 more than stisfying lunches, 2-3 serving(s)

Number Of Ingredients 8

2 lbs hanger steaks, cut in half (boneless rib steaks work well too)
freshly cracked salt & pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 cups peanut oil
6 large potatoes
2 tablespoons cornstarch
salt and pepper

Steps:

  • For the Steak:.
  • Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
  • Heat the oil in a cast iron skillet over medium high heat until almost smoking.
  • sear the steaks about 4 minutes per side, or until rare to medium rare.
  • Remove, set aside and keep warm.
  • At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
  • For the Frites:.
  • Peel and cut the potatoes into about 1/4' matchsticks.
  • Soak in cold water for at least 2 hours - overnight is fine.
  • Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
  • Heat the peanut oil to 330 degrees F.
  • Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
  • Remove each batch to drain on paper towel.
  • Raise the temperature of the oil to about 375 degrees F.
  • Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
  • Serve immediately, go to confession*.
  • *optional.

Nutrition Facts : Calories 4923.8, Fat 458.1, SaturatedFat 82.3, Cholesterol 30.5, Sodium 148.9, Carbohydrate 200.7, Fiber 24.4, Sugar 8.6, Protein 22.5

STEAK FRITES WITH RED WINE REDUCTION



Steak Frites with Red Wine Reduction image

Steak frites is an iconic restaurant dish but making it at home doesn't have to be hard. This version gives you a step-by-step game plan for frying the potatoes, searing and roasting the steaks and preparing a delicious wine-and-shallot sauce. It's bound to be a showstopper on your family's dinner table.

Provided by Elena Besser

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 large russet potatoes, peeled and cut into 1/4-inch-thick planks and then into fries (see Cook's Notes)
Neutral oil, such as canola or vegetable oil, for frying the potatoes and searing the steaks
1/4 cup finely chopped fresh flat-leaf parsley
Four 6- to 8-ounce filet mignons, each about 2 inches thick (see Cook's Notes)
1 cup full-bodied red wine, such as Cabernet Sauvignon
1/4 cup red wine vinegar
2 to 3 sprigs fresh thyme
1 medium shallot, minced
2 tablespoons heavy cream
3 tablespoons unsalted butter, cut into chunks

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
  • Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
  • Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
  • Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
  • Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
  • Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
  • Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER



Pan-Fried Steaks with Shallot-Gorgonzola Butter image

Categories     Beef     Cheese     Dairy     Fry     Low Carb     Blue Cheese     Steak     Winter     Birthday     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) butter, room temperature
3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
3 tablespoons minced shallots
2 teaspoons chopped fresh chives
4 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)

Steps:

  • Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

SIRLOIN STEAKS WITH SHALLOT-MUSTARD SAUCE



Sirloin Steaks With Shallot-Mustard Sauce image

Absolutely delicious. The sauce makes the meal. It is very versatile, working with chicken or grilled vegetables. From the September 2010 issue of Women's Health magazine.

Provided by Karen Robinson

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless sirloin steaks (4 to 5 oz each)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 large shallot, finely chopped

Steps:

  • Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare.
  • Meanwhile, in a small bowl, whisk together the remaining ingredients.
  • Place steaks on plates and drizzle sauce on them.

BISTRO STEAK FRITES



Bistro Steak Frites image

Make and share this Bistro Steak Frites recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 lbs russet potatoes, scrubbed (about 4 large)
2 tablespoons cornstarch
3 quarts peanut oil
1 tablespoon vegetable oil
2 (1 lb) steaks (boneless strip or rib-eye)
kosher salt & fresh ground pepper, to taste
4 tablespoons unsalted butter, softened
2 tablespoons medium shallots, minced
1 garlic clove, minced
1 tablespoon fresh parsley leaves, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Trim a thin slice from each side of the long axis of each potato. Once each potato is "squared," slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
  • Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
  • Meanwhile, in heavy-bottomed 7 qt Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees F.
  • Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.)
  • Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees F and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes.
  • Combine all herb butter ingredients in medium bowl. Set aside. Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
  • Meanwhile, cut your steaks in half. If your steaks are 1 1/4 to 1 3/4 inches thick, cut them in half vertically into small, thick steaks. If your steaks are thicker than 1 3/4 inches, cut them in half horizontally into two thinner steaks.
  • Next, season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
  • Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees F for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
  • Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to a thick unopened paper bag or paper towels. Return oil to 375 degrees F and repeat with remaining fries. Season fries with salt and serve immediately with steaks.

Nutrition Facts : Calories 6503.3, Fat 676.5, SaturatedFat 122.4, Cholesterol 209.7, Sodium 303.9, Carbohydrate 54.5, Fiber 6.4, Sugar 2.2, Protein 72.8

STEAK-FRITES WITH SHALLOT GLAZE



Steak-Frites with Shallot Glaze image

Chef Michel Richard offers this recipe for the bistro classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
2 tablespoons red-wine vinegar
1/2 cup dry white wine
2/3 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 large clove garlic, peeled and minced
1 teaspoon soy sauce
Salt and freshly ground pepper
1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
2 tablespoons peanut or olive oil
1 tablespoon unsalted butter
Frites (French Fries)

Steps:

  • Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
  • Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
  • Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.

STEAK FRITES WITH SHALLOT PAN REDUCTION



Steak Frites With Shallot Pan Reduction image

Make and share this Steak Frites With Shallot Pan Reduction recipe from Food.com.

Provided by IngridH

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 450°F.
  • 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.
  • Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
  • Remove from oven when done, and toss with 1 teaspoon of thyme.
  • Heat a heavy skillet over medium high heat.
  • Coat with cooking spray.
  • Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
  • Remove from pan and keep warm.
  • Add shallots to the pan, and saute for 2 minutes.
  • Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
  • Add the broth, mustard, and remaining thyme.
  • Bring to a boil, then cook until reduced to 2/3 cup.
  • Add remaining salt and pepper, then whisk in the butter.
  • Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.

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