French Bistro Steak On Garlic Croutes And Potato Frites

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 slices vienna bread
• 1 garlic clove, halved
• 4 teaspoons olive oil
• 16 ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
• 2 tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
• 1/4 cup red wine
• 1/4 cup beef stock
• 1/4 cup sweet red pepper, finely diced
• 1 shallot, finely diced (or 1 green onion, finely diced)
• 2 teaspoons butter
• 4 potatoes, peeled and cut into long strips like french fries, but thinner
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 potato frites:.
• 2 preheat oven to 400 degrees.
• 3 in bowl, toss potatoes with oil, thyme, salt and pepper.
• 4 arrange on foil-lined rimmed baking sheet.
• 5 bake, turning once, for 40 minutes or until tender inside and crisp outside.
• 6 while potatoes cook, start the bistro steak.
• 7 bistro steak on garlic croutes:.
• 8 rub bread all over with cut side of garlic; brush with 2 teaspoons (10 ml) of the oil. toast on baking sheet for 10 minutes or until golden.
• 9 meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• 10 roll edges in peppercorns to coat.
• 11 in skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. transfer to plate; cover and keep warm.
• 12 add wine and stock to skillet; bring to boil, scraping up any brown bits. boil for about 1 minute or until reduced by half. remove from heat.
• 13 stir in red pepper, shallot, butter and any juices accumulated on plate.
• 14 cut steaks in half; place on croûtes.
• 15 pour sauce over top.
• 16 serve with potato frites.