Steak Frites
Steak Frites with
Creamy Shallot Sauce and Sautéed Spinach
2 SERVINGS
35–45 MINUTES
INGREDIENTS 5 2 2 1 2 1⁄4 1 1 2 1
ounces baby spinach russet potatoes cloves garlic shallot steaks cup white wine tablespoon Creole mustard teaspoon horseradish ounces nonfat sour cream teaspoon Maldon sea salt
1. Prepare ingredients
2. Bake frites
3. Sear steaks
Preheat oven to 450°F. Rinse spinach. Rinse potatoes and halve lengthwise. Cut lengthwise into 1⁄4-inch slices, then cut lengthwise again into 1⁄4-inch fries. Thinly slice garlic. Peel shallot and thinly slice into rings.
On a baking sheet, toss potatoes with 1 1⁄2 tablespoons olive oil, 1⁄2 teaspoon kosher salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible, and bake until crisp and tender, 20-25 minutes.
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 heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan for Step 5, and set aside to rest.
4. Sauté spinach
5. Make creamy shallot sauce
6. Plate steak frites
While steaks rest, heat 1 tablespoon olive oil in a separate 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 divide between serving plates and cover with foil to keep warm, if desired.
Return pan from steaks to 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, and sour cream and cook until warmed through, about 1 minute more. Season with 1⁄8 teaspoon kosher salt and pepper, then remove pan from heat.
Cut steaks against the grain into 1⁄4-inch slices (see recipe tip). Divide between plates with sautéed spinach, then spoon over creamy shallot sauce. Serve with baked frites sprinkled with as much sea salt as desired (a little goes a long way). Bon appétit!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
YOU’LL NEED olive oil kosher salt black pepper aluminum foil (optional)
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Deglazing is a technique in which adding liquid, like wine, to the pan after cooking protein loosens any browned bits stuck to the bottom. Scrape them up into your shallot sauce—they are full of flavor. Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. USDA recommends cooking this steak to 160°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
The pièce de résistance of this elevated meat-and-potatoes dish is our chefs’ easiest, creamiest steak sauce ever: shallot, white wine, sour cream, mustard, and a little horseradish to balance out the decadent richness. Bon appétit!
Creamy Shallot Sauce and Sautéed Spinach
2 SERVINGS
35–45 MINUTES
INGREDIENTS 5 2 2 1 2 1⁄4 1 1 2 1
ounces baby spinach russet potatoes cloves garlic shallot steaks cup white wine tablespoon Creole mustard teaspoon horseradish ounces nonfat sour cream teaspoon Maldon sea salt
1. Prepare ingredients
2. Bake frites
3. Sear steaks
Preheat oven to 450°F. Rinse spinach. Rinse potatoes and halve lengthwise. Cut lengthwise into 1⁄4-inch slices, then cut lengthwise again into 1⁄4-inch fries. Thinly slice garlic. Peel shallot and thinly slice into rings.
On a baking sheet, toss potatoes with 1 1⁄2 tablespoons olive oil, 1⁄2 teaspoon kosher salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible, and bake until crisp and tender, 20-25 minutes.
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 heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan for Step 5, and set aside to rest.
4. Sauté spinach
5. Make creamy shallot sauce
6. Plate steak frites
While steaks rest, heat 1 tablespoon olive oil in a separate 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 divide between serving plates and cover with foil to keep warm, if desired.
Return pan from steaks to 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, and sour cream and cook until warmed through, about 1 minute more. Season with 1⁄8 teaspoon kosher salt and pepper, then remove pan from heat.
Cut steaks against the grain into 1⁄4-inch slices (see recipe tip). Divide between plates with sautéed spinach, then spoon over creamy shallot sauce. Serve with baked frites sprinkled with as much sea salt as desired (a little goes a long way). Bon appétit!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
YOU’LL NEED olive oil kosher salt black pepper aluminum foil (optional)
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Deglazing is a technique in which adding liquid, like wine, to the pan after cooking protein loosens any browned bits stuck to the bottom. Scrape them up into your shallot sauce—they are full of flavor. Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. USDA recommends cooking this steak to 160°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
The pièce de résistance of this elevated meat-and-potatoes dish is our chefs’ easiest, creamiest steak sauce ever: shallot, white wine, sour cream, mustard, and a little horseradish to balance out the decadent richness. Bon appétit!
