Aug 08 2012

French Bistro Style Steak and Frites

Published by at 4:53 am under Beef,Classics,French,Steak

Dinner for One? Make it a French Bistro Night!

Herbs de Provence Crusted Ribeye over Baby Spinach

Herbs de Provence Crusted Ribeye over Baby Spinach

My husband called and said he’d be home late tonight. Easy thing to do is just order in pizza or carry out Chinese, but what if I’m feeling like French Bistro style cuisine? Not exactly carry-out food is it? Hmm…do I go to Bistro Margot a few blocks away and do a dinner for one?  It’s not exactly a dine alone spot, more of a candle-light for two joint. So, why not just bring the bistro home to me?  Just need to stop by Whole Foods and pick up a nice steak to make my all time favorite French Bistro meal: Steak and Frites!

Garlic and Herbs Sweet Potato Fries

Garlic and Herbs Sweet Potato Fries

Herbs de Provence Crusted Ribeye with Garlic Butter and Garlic and Herbs Sweet Potato Fries

Serves 1

Ingredients:

1 8 oz rib-eye steak

1 medium sized sweet potato

1 tablespoon herbs de provence

1 sprig each of thyme, rosemary, and tarragon (or use 1/4 teaspoon dried for each)

1 bulb of garlic

2 tablespoons butter

1/4 cup extra virgin olive oil

2 teaspoons salt

1/2 teaspoon black pepper

1 cup of baby spinach

Get your cast iron skillet or grill pan hot. Turn your oven on to 450 degrees. As you wait, rub your steak on both sides with herbs de provence, 1 teaspoon salt, 1/4 teaspoon black pepper, and a drizzle of olive oil.

Cut your sweet potato lengthwise into small 1/4 inch sticks Toss with the herbs, 1 teaspoon salt, 1/4 teaspoon black pepper, 5-6 cloves of minced garlic, and 2 tablespoons olive oil. Place on a baking sheet and bake for 20-25 minutes.

Place your steak on the skillet or grill pan. Flip it over after 5 minutes. Let the other side cook for another 5 minutes. Place the steak in the oven for another 5 minutes for medium rare or 8 minutes for medium.

Remove steak and fries. Place steak on a bed of baby spinach. Place fries on a paper towel to absorb any extra oil, and serve alongside your steak.   Serve with cabernet sauvignon and enjoy your dinner for one!

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