Minute Steaks Dijonnaise With Pommes Frites Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

For the pommes frites
 Vegetable oil1 Quart
 Russet potatoes1 Pound, cut into 1/8-inch shoestring julienne
For steaks
 Top sirloin steak24 Ounce, pounded until 1/4 inch thick (4 Steaks, 6 Ounce Each)
 Dijon mustard2 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
For the sauce
 Light olive oil2 Tablespoon
For sauce
 Shallots2 Tablespoon, minced
 Dry white wine2 Tablespoon
 Heavy cream1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Fresh flat leaf parsley1 Tablespoon, chopped
 Chopped fresh flat leaf parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 2766 Calories from Fat 2517

% Daily Value*

Total Fat 284 g437.3%

Saturated Fat 39.2 g195.9%

Trans Fat 0 g

Cholesterol 150.7 mg

Sodium 205 mg8.5%

Total Carbohydrates 24 g7.9%

Dietary Fiber 2.1 g8.2%

Sugars 0.9 g

Protein 36 g72.5%

Vitamin A 22.6% Vitamin C 28.6%

Calcium 4.1% Iron 9.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a saucepan or a deep fryer, heat the oil to 350°F, then fry the rinsed and dried julienned potatoes for 2 to 3 minutes or until golden brown and crisp.
2) Remove with a slotted spoon, drain on paper towels, sprinkle with the salt and pepper and keep warm in the oven.
3) Rub the steaks evenly with the mustard and season with salt and pepper.
4) In a heavy saute pan or skillet, saute the steaks over a medium-high heat in the oil for about 2 minutes on each side for medium-rare or 3 to 4 minutes each side for medium. Remove and keep warm in the oven.
5) In the same pan, saute the shallots over a medium-high heat for 1 minute.
6) Stir in the wine, scrape sides of the pan, then add the cream and heat thoroughly.
7) Stir in the butter until thoroughly combined and add the parsley.

SERVING
8) On warm serving plates, place the steaks in the center, spoon the sauce over and around the steaks, place the potatoes by the side and serve immediately.
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