Tonight, Mark and I are going to a test dinner at the new French bistro opening up in our neighborhood. I couldn't be more excited. First of all, I L-O-V-E French bistros! They are always so charming. I love the look and feel of them. And who doesn't like when everything on the menu comes with pommes frites! From the mussels to the steak, bistros serve fries with it all. The other exciting thing about tonight is that we'll finally have a neighborhood restaurant again! We loved walking over to the Bistro at Habersham when it was open. We went often and saw friendly faces each time we were there. It's amazing how much having a cute little place in the neighborhood makes you feel right at home. So in honor of the opening of Bistro Patois, I thought I'd put up a recipe for Steak Frites with a shallot glaze. It sounds delish! I especially found the addition of soy sauce interesting! I bet that gives it a nice saltiness that would pair well with the sweetness of the reduced shallots. Click on the link for the pommes frites. they look yummy too! But if you want to keep it a little lighter, serve the steak with a side of salad greens topped lightly with olive oil, red wine vinegar, salt, and pepper.
Serves 2
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, 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)
Directions
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.)
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, 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)
Directions
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.
Bonjour!
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