If you’re ready for something delicious and satisfying for dinner, try this simple recipe.
Follow these simple steps and in a less than a half hour, you and yours will feel like you are dining in a cozy little bistro in France.
4-6 steaks (we use top sirloin steaks) about 1 inch thick
dry marinade ingredients
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Sprinkle the rub on both sides of each of the steaks about an hour before cooking. Rub the seasoning onto the meat to provide a light, even coating. Allow the beef to sit at room temperature.
cooking and deglazing ingredients
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons minced shallots
1/2 tablespoon fresh thyme leaves
1 cup red wine
1/4 cup chicken or beef stock
2 tablespoons minced fresh parsley
1 heaping teaspoon tarragon dijon mustard (regular dijon can be used but PLEASE try to find the tarragon dijon, the tarragon adds so much flavor to the sauce. If you’re lucky enough to be in an area they serve, it is available through Amazonfresh.com. You can also order it from the Splendid Items section on the main page of Splendid Market, these products are shipped by Amazon).
In a large non-stick skillet, over medium high heat, melt one tablespoon of butter. Pour in olive oil. Circle the pan around to evenly distribute the butter and oil. Lay the steaks in the mixture as the bubbles begin to get smaller. Make sure there is about 1/2 inch space between each of the steaks.
Cook the steaks for about 3-4 minutes per side for a medium rare finish. When the steaks are finished, remove from heat and cover to keep warm.
Pour off all but a tablespoon of the saute fat. Pour the minced shallots into the fat and allow them to sizzle for about a minute. Pour in the wine and the stock and stir with a wooden spoon, loosening up any cooked bits on the bottom of the pan. Raise the heat to high and let the sauce bubble for about 2 minutes, it will become a deep burgundy color.
Remove the pan from the heat. Stir one tablespoon of the butter into the sauce. When that has melted and been absorbed, stir in a second tablespoon.
Next, spoon in the mustard and whisk the sauce quickly to smooth it out. Sprinkle in the parsley and thyme. Spoon sauce over the steaks and serve.
Now then, this is going to be very delicious, but, honestly, aren’t you just dying for a lovely plate of frites to serve with those steaks??? But who has time to peel, cut, soak, fry, drain, fry again, drain and salt (which is what you have to do for really great frites).
Here’s a great lazy lady (or elegantly efficient) solution. These can be made before you begin making the steaks and held in the oven to keep warm. Don’t wrap them in foil, they will loose their crisp exterior. These can also be made at the same time you are cooking the steaks, they take about the same amount of time.
To give the pleasure of frites without the labor, make frite cakes (or would they be gateaux de frites??).
In the refrigerated meat section of most grocery stores (or at Amazonfresh), one can buy “Simply Fresh” potatoes. These are coarsely shredded fresh potatoes (never frozen) in a sealed green plastic bag.
Heat a couple of tablespoons of olive oil over medium hign heat in a non stick pan. Take handfuls of the shredded potatoes and pat them down in the sizzling oil. Drizzle a little more olive oil over the cakes. Sprinkle with a pinch of sea salt.
Allow one side to become crispy, golden brown. Flip, crisp up the other side and serve them up with those splendid steaks and demi glaze sauce.