Steak, Frites, and a Beet Salad!

Hello hello hello! Happy Friday everyone! Today's post is actually kind of a three-for-one deal! Basically I have the one main meal recipe, and two sides! This steak is so simple you could almost pair it with anything, so experiment, experiment, and experiment. That's the best way to devise a meal that works for you and yours. Quite honestly more than half of my recipes come from the need to purge anything that's about to go bad... Thrifty cooking at its finest! However sometimes I find that my best recipes have arisen from those situations, and it forces you to think simple (I.E. Less is more).

Moving on though, I'll split this recipe into three separate parts for you guys! (It makes it a lot easier). 

Steak with Shallots

Main

• Vegetable Oil (1 Tablespoon)
• Steaks (2 of any cut)

Sauce

• Butter (2 Tablespoons)
• Shallot (Minced)
• Red Wine Vinegar (2 Tablespoons)
• Red Wine (1/2 Cup)
• Parsley (1/2 Teaspoon)

Instructions

• Place oil in a skillet, and cook steaks till desired temperature. Remove the steaks and set aside.
• Using the same pan place the Butter, Shallot, and Parsley for five minutes. Add the remaining Sauce mixture and reduce for 15 minutes.

Frites

Main

• Potato (Sliced Thin)
• Oil (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)
• Thyme (1/2 Teaspoon)

Instructions

• Place the Potatoes in a bowl of cold water for 10 minutes.
• Grease a pan, add the seasonings and bake at 425 Degrees Fahrenheit for 20-25 minutes - flip halfway through. 

Beet Salad

Main

• 2 Beets with Greens (Sliced Thin, and Greens Chopped)
• Butter (3 Tablespoons)
• Shallot (Minced)
• Salt (To Taste)
• Pepper (To Taste)
• Blueberry Mead (1/4 Cup)
• Cheese (Any Kind, 3 Tablespoons)

Instructions

• Saute the Butter and Shallots until caramelized.
• Add the Beets, Salt, and Pepper cooking for around 15 minutes or until the Beets are tender.
• Add the Blueberry Mead, and the Greens. Cook this until it's wilted.
• Place in a bowl and add the Cheese.

Once all these things were done I plated them up, and this was quite honestly a pinch to make. A perfect meal for a late summer or early fall evening. I liked this very simple French flair of cooking, but I'm kind of looking forward to delving more into it as The Hundred-Foot journey progresses!