23
Sep
08

Steak Frites with Shallot Pan Reduction and Sautéed Spinach

Steak Frites with Shallot Pan Reduction

This recipe came from Cooking Light.  I normally would have grilled the steak, but a huge rainstorm came through and I didn’t want to go out to the grill.  Perfect opportunity to try out this recipe.

I cooked the steak according to the recipe and it came out fine.  I substituted Cabernet Sauvignon for the brandy because that’s what I had on hand.  The steak would have been just as good if not better without the shallot pan reduction.  It really didn’t add much.

For the frites, I misted them with olive oil instead of cooking spray.  They came out pretty well, but stuck to the bottom of the pan somewhat.  They needed considerably more salt than the recipe called for. These are a great healthier version of fries since they’re oven-baked.

Sautéed Spinach

This recipe is from the Food Network. Since it also contains shallots, it’s a nice complement to the Steak Frites and is also a good way to be efficient with your ingredient list.

Wine

As mentioned in the notes accompanying the Cooking Light recipe, Cabernet Sauvignon is a great match for Steak Frites.  We went with Chateau St. Michelle Cabernet Sauvignon 2004.

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