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Steak Frites

Steak Frites

4 servings
american beef

Ingredients

  • 6.0 oz baby spinach
  • 2.0 cloves garlic
  • 2.0 russet potatoes
  • 1.0 shallot
  • 2.0 oz sour cream
  • 2.0 steaks
  • black pepper
  • kosher salt
  • 1.0 teaspoon maldon sea salt
  • olive oil
  • 1.0 teaspoon horseradish
  • 0.25 cup white wine
  • 1.0 tablespoon whole-grain mustard

Instructions

  1. Prepare ingredients Preheat oven to 450oF. Rinse all produce. Pat spinach dry with paper towel. Halve potatoes lengthwise; cut lengthwise into 1⁄4-inch slices, then cut lengthwise again into 1⁄4-inch fries. Peel shallot and thinly slice into rings. Thinly slice garlic.
  2. Bake frites On a baking sheet, toss potatoes with 1 tablespoon olive oil, 1⁄2 teaspoon kosher salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible (keeping the potatoes separate and well-spaced helps them bake, rather than steam). Bake until crisp and tender, 20–25 minutes.
  3. Sear steaks About halfway through frites baking, pat steaks dry with paper towel and season all over with 1⁄2 teaspoon kosher salt and pepper as desired. Heat 1⁄2 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest, leaving behind any juices in pan, off heat, for Step 5.
  4. Sauté spinach While steaks rest, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and cook, stirring, until fragrant, 1–2 minutes. Add spinach and sauté, stirring, until just wilted, 2–3 minutes more. Remove pan from heat. Season with 1⁄4 teaspoon kosher salt and pepper as desired, then cover to keep warm until ready to serve.
  5. Make creamy shallot sauce Place pan from steaks over medium heat. Add shallot and cook, stirring, until soft, about 3 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute (see recipe tip). Stir in mustard, horseradish (feel free to use less for milder flavor), and sour cream; cook until warmed through, about 1 minute more. Season with 1⁄8 teaspoon kosher salt and pepper; remove pan from heat.
  6. Plate steak frites Cut rested steaks against the grain into 1⁄4-inch slices (see recipe tip), then transfer to serving plates and spoon over creamy shallot sauce. Serve with baked frites sprinkled with as much Maldon salt as desired (a little goes a long way) and sautéed spinach. Bon appétit!
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