Today is also the day I met my beautiful wife, so I thought a nice meal was called for.
This is actually pretty simple to put together. It takes a little time, but for the money (I think I spent a few dollars on potatoes, shallots and broth (had wine in the fridge and steak in the freezer)) this is a killer "special occasion" meal.
Galetttes, in this are just hash browns (in a fancy french way) so don't be scared.
Sirloin Steaks on Potato Galettes with Mustard Sauce
From Bon Appétit, but I found it on Epicurious
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped shallots
1/2 cup dry white wine
2 cups low-salt chicken broth
1 cup low-salt beef broth
2 russet potatoes, peeled, grated, drained well
1 cup fresh white breadcrumbs made from French bread
2 tablespoons chopped fresh parsley
2 tablespoons chopped shallots
2 steaks (about 1 inch thick) I used a 2 pound top sirloin, trimmed and cut into 3 portions (mom, dad, kid)
1 tablespoon coarse-grained mustard
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The recipe calls for "fresh white breadcrumbs made from French bread". I made garlic bread last night from a baguette (store bought, eek!) and cut off the end of the loaf to make bread crumbs from.
I cut it into chunks and tossed it into a baking dish and put it in the fridge overnight to become stale.
Then this morning - I buzzed it in the food processor.
Done!
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Anyway, on to the dish.
The first thing we're making is the sauce.
You can do this the day before if you want. I did it in the morning and stashed it in the fridge until service.
Get a nice large pan and put it over med/high heat.
Add 2 tablespoons of butter.
Add your 1/2 cup of shallots and cook for about 4 minutes.
Add your 1/2 cup of wine and give it a stir.
Let this come to a boil and cook for about a minute.
Add your cup of beef broth.
Add the chicken broth.
Let the liquid come to a boil and reduce to about a cup. It took me around 30 minutes.
Pour the sauce into a bowl and let cool.
Store in the fridge until service.
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Next, I prepped the potatoes.
I should have probably done this right before cooking, as mine turned that awesome shade of gray in the fridge, but I have a 2 year old, so cut me some slack.
Go ahead and peel and grate the potatoes.
I used the food processor since I had it out
You wan tot get the excess liquid out of the potatoes.
I used a tea towel.
Squeeze out as much liquid as you can.
Store in the fridge until service.
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When you're ready to cook, get your potatoes out.
Add the breadcrumbs to the potatoes in a big bowl.
Throw in the parsley and shallots. Give it a nice pinch of salt and pepper.
Mix everything well.
Put 2 tablespoons of oil into a cast iron skillet or other non-stick pan over med/high heat.
I just used a nice handful of the potatoes and fit them into the pan.
Squish them down flat with a spatula and give them another dose of salt and pepper.
Let them cook for 6-8 minutes or until they are golden brown on the bottom.
Give them a flip and continue cooking until brown on the other side.
You can keep them warm in the oven at 200F on a sheet pan while you cook the steaks.
I ended up making 4 galettes and saving the rest of the potatoes for later. Probably going to be breakfast tomorrow.
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Cook your steaks over med/high heat with a tablespoon or so of oil in the pan.
Season them generously.
I used a single steak cut into portions. The first. I made for my daughter, separately.
Flip when you get a nice crust on one side and cook to your desired doneness.
Set them aside to rest while the sauce is finished.
Leave your pan "as-is" and add the sauce from earlier directly to it.
Looks more burned than it is. |
Furiously scrape up all the goodness after your add the sauce.
Toss in the tablespoon of mustard and whisk to combine.
Finish the sauce with 2 tablespoons of butter.
Truth be told, I forgot the butter at the end. I didn't notice it, but you should do it if you can.
Serve the steak over the galette with the sauce poured over and around everything. We ended up eating 2 galettes each, sharing with my daughter along the way.
This ended up being a great meal. I love steak and I love that such a cheap cut can deliver such great beefy flavor. The sauce was intense, and I implore you to get low sodium broth as I think it would be way too salty using regular broth. The mustard added a really nice depth to it and went really well with the steak.
I've never had potatoes with my steak done like this, but it was a really nice change. Almost a middle ground between a baked potato, mashed potatoes and fries. The shallots mixed into the galettes were quite nice as well.
Overall, the dish was fantastic and easy to throw together and I absolutely recommend giving it a shot for a special occasion such as meeting the love of your life.
Enjoy!
I've been looking for a good food processor actually: I see that yours is a Cuisinart? Which model do you have? This meal looks incredible!
ReplyDeleteYeah, I have this one: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White I love it and it's tough to beat for the price.
ReplyDelete