Monday, August 8, 2016

Bistro Steak Frites-Home Chef

This was the first meal from our Home Chef box. The picture below is what the plated dish should look like. We received a printed picture with the recipe and instructions, along with a notebook to keep them together. I'm including the recipe, directions and my evaluation at the end.

In the Box:
2 Russet Potatoes
2 Parsley Sprigs
1 Roma Tomato
1 Shallot
2 Flat Iron Steaks
4 TBS Bonewerks Classic Veal Demi-Glace
.6 oz. Butter
1.5 flu. oz. Gluten-Free Fat-Free Raspberry Vinaigrette
2 oz. Baby Arugula
.75 oz. Blue Cheese

Preheat oven to 425 degrees.

Cook the Frites
Cut potatoes into 1/4" sticks. Place on prepared baking sheet and toss with 2 Tbsp. olive oil. Arrange in a single layer and bake 15 minutes. Remove from oven and flip fries to ensure even cooking. Rotate pan 180 degrees, return to oven, and bake 15-20 more minutes, or until browned and tender. Remove from oven, season with 1/2 tsp. salt, and set aside on baking sheet to cool.

Prepare the Remaining Ingredients
While potatoes are baking, stem and mince parsley. Core Roma tomato and cut lengthwise into six wedges. Peel and mince shallot. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Cook the Steaks
Heat a medium pan over medium heat. Add 1 Tbsp.olive oil and steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate, loosely cover with foil, and return pan to medium heat. No need to wipe pan clean because residual fat and caramelized meat in pan help make sauce.

Make the Sauce
Add half the shallot to pan and cook 30-45 seconds, or until aromatic. Add 1/4 cup water, increase heat to medium-high, and cook 1 minute to deglaze pan. Add demi-glace and cook 1-2 minutes, or until slightly thickened. Remove from heat and swirl inbutter to thicken sauce further. Sauce should be just thick enough to coat back of a spoon, but be careful not to over-reduce the rich demi-glace. Season to taste with salt and pepper.

Make Salad and Slice Steaks
Place dressingtomatoes, and arugula in a mixing bowl and gently toss to combine. Season to taste with a 1/4 tsp. salt and a pinch of pepper. After steaks have rested at least 5 minutes, slice into 1/3" slices against the grain.

Plate the Dish
Arrange salad and frites on a plate. Garnish salad with bleu cheese. Garnish frites with remainingshallot (to taste) and parsley. Pour sauce on plate and arrange sliced steak over sauce.

Here is my plated dish. Looks nothing like the above photo, but this was our first shot.
(Sorry for the cell phone pic, my camera battery was dead.)

I'll be honest, there were two things I was skeptical about. First is shallots. I've never used one. If a recipe calls for a shallot, I use a sweet onion. 

The second is arugula. I'm not a huge fan. It's taste is a little bitter with a hint of pepper. But the combination of flavors turned out perfectly. I was sure my husband would not like it, but he did.

The directions were very easy to follow and it was great to have all of the ingredients ready to go. Instead of using a pan to cook the flat iron steak, I grilled it outside until the temperature reached 145 degrees.

In spite of the looks of my dish, as opposed to the picture of what it should look like, it was very tasty. I love any kind of onion and thought I'd love the shallots on the frites, but I would have been fine with them plain also.

I give this dish 4.5 stars out of 5.

If you'd like to try Home Chef, here is the link:

1 comment:

~Tammy~ said...

It looks very tasty!