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
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.
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.
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.
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.
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.