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Receta Bistro Steak On Garlic Croutes And Sweet Potato Frites

by Global Cookbook

Ingredientes

4 slc Vienna bread 1 clv garlic, halved 4 tsp extra virgin olive oil 2 x 8 ounce rib eye grilling steak or possibly 2 x 8 ounce striploin grilling steak 2 Tbsp. cracked green peppercorns or possibly 2 tbsp cracked black peppercorns 1/4 c. red wine 1/4 c. beef stock 1/4 c. finely diced sweet red pepper

1 x shallot or possibly 1 green onion, finely, diced 2 tsp butter Sweet Potato Frites 4 x sweet potato 1 Tbsp. vegetable oil 1 tsp dry thyme 1/4 tsp salt 1/4 tsp pepper

Direcciones

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rub bread all over with cut side of garlic; brush with 2 tsp. (10 mL) of the oil.
3. Toast on baking sheet for 10 min or possibly till golden brown.
4. Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak.
5. Roll edges in peppercorns to coat.
6. In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 min per side or possibly till medium-rare inside and browned.
7. Transfer to plate; cover and keep hot.
8. Add in wine and stock; bring to boil, scraping up any brown bits.
9. Boil for about 1 minute or possibly till reduced by half.
10. Remove from heat.
11. Stir in red pepper, shallot, butter and any juices accumulated on plate.
12. Cut steaks in half; place on croutes.
13. Pour sauce over top.
14. Sweet Potato Frites:Preheat oven to 400 degrees F (200 degrees C).
15. Scrub potatoes.
16. Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.)
17. In bowl, toss potatoes with oil, thyme, salt and pepper.
18. Arrange on foil-lined rimmed baking sheet.
19. Bake, turning once, for 40 min or possibly till tender inside and crisp outside.

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