Bistro Beef with Rosemary Pomme Frites
4 four-ounce all natural beef sirloin steaks
2 tablespoons olive oil, divided 1 teaspoon, 1 teaspoon
1 shallot, minced
4 mushrooms, sliced
1 cup strong beef stock
1/2 cup red wine
1 tablespoon flour
1 1/2tablespoons light butter, softened
1/2 teaspoon truffle oil
1 teaspoon parsley, minced
Season the beef with salt and pepper. Heat 1 teaspoon of oil in a cast iron skillet. Cook to desired doneness. Set meat aside, add remaining teaspoon of oil to the skillet along with the shallots and mushrooms. Sauté.Combine stock, wine and flour. Whisk into the pan and reduce to sauce consistency. Combine butter, truffle oil and parsley.
Serve steaks with sauce, frites and a small dollop of the butter.
Rosemary Pomme Frites
2 medium potatoes
Salt and Pepper
2 medium potatoes, peeled, blotted dry with toweling, cut into thin french fries, mist with pan spray, season with salt and pepper, spread on sprayed baking sheets and roast at 375° until crisp (20 minutes).
1/2 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon rosemary, minced
Sauté garlic in oil until it begins to color. Add rosemary. Toss with frites.
Yield: 4 servings