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Description
Classic Belgian steak and fries topped with a cognac shallot sauce
Ingredients
US|METRIC
4 SERVINGS
- 2 steaks (such as porterhouse, sirloin, rib eye or filet mignon, 1/2 pound each and 1 inch thick, I used sirloin)
- 2 tsp. salt
- 2 tsp. pepper
- 2 Tbsp. unsalted butter
- 1 shallot (minced)
- cognac (splash)
- 1/2 lemon (juiced)
- 2 russet potatoes (medium sized)
- 4 Tbsp. olive oil
- coarse salt
- black pepper (coarse)
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Directions
- Heat oven to 450F
- Scrub the potatoes (I prefer them not peeled). Cut potatoes into just-shy-of 1/2-inch batons. Place in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. They should not boil- if it does, reduce the heat a bit. Cook the potatoes to “al dente” — one that is too firm to eat enjoyable, but has no crunch left.
- Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot and rolls easily around the pan.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1380mg57% |
| Potassium600mg17% |
| Protein4g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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