Steak Frites with Shallot Pan Reduction
Elevate your steak night with this classic French-inspired Steak Frites with Shallot Pan Reduction, a dish that beautifully balances indulgence and elegance. This recipe highlights perfectly seared ribeye or New York strip steaks, cooked to juicy perfection and paired with golden, twice-fried crispy fries for the ultimate texture contrast. What sets this dish apart is the rich, savory shallot reduction, made by deglazing the pan with red wine and stock, creating a glossy, flavor-packed sauce that complements the tender beef. Finished with a sprinkle of fresh parsley, this restaurant-worthy meal is surprisingly achievable at home. Perfect for date nights or special occasions, this recipe delivers big on flavor and presentation while keeping prep simple and rewarding.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak (or New York strip)
- 4 medium-sized Russet potatoes
- 1 teaspoons (plus more to season) Salt
- 1 teaspoons (plus more to season) Ground black pepper
- 2 cups (for frying) Vegetable oil
- 2 tablespoons Butter
- 2 large (thinly sliced) Shallots
- 1 cup Beef or chicken stock
- 0.5 cup Red wine
- 2 tablespoons (finely chopped, for garnish) Fresh parsley
Instructions
1. Begin by preparing the fries. Wash and peel the russet potatoes. Slice them into thin, even sticks approximately 1/4 inch thick.
2. Soak the sliced potatoes in cold water for 20-30 minutes to remove excess starch. Drain and pat them dry thoroughly with a kitchen towel.
3. Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in small batches for 3-4 minutes until they are soft but not browned. Remove them and let them drain on paper towels.
4. Increase the oil temperature to 375°F (190°C). Fry the potatoes for a second time until they turn golden brown and crispy, about 2-3 minutes. Drain again on paper towels and season with salt while hot. Set aside.
5. Pat the steaks dry with paper towels and season generously with salt and ground black pepper on both sides.
6. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted and sizzling, sear the steaks for 3-4 minutes per side for medium-rare (adjust time to your preferred doneness). Use a meat thermometer if needed. Remove steaks from the skillet and let them rest on a cutting board, tented with foil.
7. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the thinly sliced shallots and sauté for 3-4 minutes until softened and golden.
8. Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 1-2 minutes.
9. Add the beef or chicken stock to the pan and simmer for 3-4 minutes until the sauce is reduced and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
10. To serve, place a steak on each plate, spoon over the shallot reduction sauce, and pile crispy fries on the side. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
4842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.6 g | 584% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 269.5 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4790 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
