Adapted from Elie Krieger's So Easy
Have I told you yet how much I love Elie Krieger? Because I really, really do. I don't think that I have ever been disappointed by one of her recipes and I've definitely always found her dishes to be realistic - budget, time, and expense all included. This recipe is one that I've wanted to try for a while; we really enjoyed it. It was a nice weekend dinner and felt a little fancy. We watched The Blind Side while we ate. 🙂 An excellent evening, all around!
Steak and sauce:
4 teaspoons canola oil
1 shallot, finely chopped
1 tbs. all-purpose flour
2 cups reduced-sodium chicken broth
1 ½ lb. steak, sirloin (or other steak)
½ tsp. salt
¼ tsp. black pepper
3 tbs. whole-grain (or Creole) mustard
2 large ripe beef steak tomatoes, sliced into wedges
2 large russet potatoes, unpeeled
1 tbs. canola oil
salt, to taste
Preheat oven to 450. Spray a baking sheet with cooking spray. Cut each of the potatoes in half lenghtwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices.
Cut the rounded edge off of the outermost slices so each slice can lie completely flat on either side. Put the potatoes into a medium size bowl and toss with oil.
Meanwhile, cook the steak. Pat the steak dry and sprinkle both sides with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Heat the remaining 2 teaspoons of oil in a heavy skillet over medium high heat. Cook the steak, turning once, for 6 to 8 minutes total for medium rare, or to desired doneness. Transfer to a cutting board and cover with foil to keep warm.
If there is any fat in the skillet the steak cooked in, discard it, then add the reduced stock mixture and bring to a simmer. Be sure to scrape up any brown bits from the bottom of the pan. Stir in the mustard and season to taste with salt and pepper. Pour any juices that caccumulated on the cutting board into the sauce. Thinly slice the steak and divide among 4 plates. Spoon the sauce over the steak and serve alongisde the fries and tomato wedges.