French · Dinner
Steak with Fried Potatoes
Pan-seared beef sirloin steak served with crisp double-fried potatoes, finished with a red wine pan sauce thickened with cornstarch. A gluten-free take on the French bistro classic, relying on butter-basting for tenderness and golden potato crust, with fresh parsley scattered over the top.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.8gProtein
42.1gFat
32.6gCarbs
2.9gSugar
3.6gFiber
1380mgSodium
141mgChol
15.9gSat Fat
1350mgPotassium
45mgCalcium
4.6mgIron
2.9mcgVitamin B12
22mgVitamin C
Goes well with
Sparkling Apple Cider
local
French Red Wine (Bordeaux or Côtes du Rhône)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the steak and potato dry. Season steak with salt and pepper. Smash garlic cloves and finely mince the shallot.
2
Fry
Heat vegetable oil to 300°F in a small pot over medium heat. Fry potatoes for 6 minutes until pale and tender; drain on a paper towel.
3
Fry
Increase oil to 375°F over medium-high heat. Fry potatoes for 3 minutes until deep golden and crisp; drain and season with salt.
4
Sear
Heat a skillet over high heat until shimmering. Sear steak for 2–3 minutes per side until deep brown crust forms; centre reaches 130°F.
5
Rest
Transfer steak to a plate and rest uncovered for 5 minutes until juices stop pooling on the surface.
6
Saute
Melt butter in the same skillet over medium heat. Sauté garlic and shallot for 1–2 minutes until softened; scrape up browned bits.
7
Deglaze
Pour in red wine and deglaze over medium heat for 1 minute, scraping the pan, until liquid reduces by half.
8
Reduce
Stir in beef stock and cornstarch-water mixture over medium heat. Reduce for 2 minutes until sauce coats the back of a spoon.
9
Plate
Slice steak against the grain. Arrange with fried potatoes on a plate, spoon sauce over steak, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin steak
- 22 medium potato (400g), cut into thick fries
- 2 tbsp28g butter
- 4 cloves4 cloves garlic
- 22 small shallot (50g)
- 2 tbsp2 tbsp parsley
- 4 tbsp60ml vegetable oil, for frying
- 4 tbsp60ml dry red wine
- 4 tbsp60ml beef stock
- 2 tsp2 tsp cornstarch, mixed with 1 tsp water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
