Steak Frites with Shallot Pan Reduction

Ingredients

• 1.8 pounds baking potatoes peeled cut into 1/2-inch sticks ( 2 large potatoes)
• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons brandy 
• 1.5 teaspoons butter 
• 1 tablespoon dijon mustard 
• 2 teaspoons thyme leaves fresh divided chopped
• 0.8 teaspoon kosher salt divided
• 0.8 cup less-sodium beef broth 
• 2 tablespoons shallots finely chopped
• 1 pound rump steak boneless trimmed

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
2. Preheat oven to 45
3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt.
4. Bake at 450 for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
5. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Add steak to pan; saut 3 minutes on each side or until desired degree of doneness.
8. Remove from pan; keep steak warm.
9. Add shallots to pan; saut 2 minutes.
10. Add brandy; bring to a boil, scraping pan to loosen browned bits.
11. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes).
12. Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper.
13. Add butter, stirring with a whisk.
14. Slice steak.
15. Serve with shallot pan reduction sauce and potatoes.
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