Incredible Resepi Beer-Braised Beef

Enjoy bistro flavours from your own home with this great steak and potatoes recipe.
Directions for: Bistro Steak On Garlic Croutes And Sweet Potato Frites

Ingredients

Bistro Steak On Garlic Croutes

4 slices Vienna bread

1 clove garlic, halved

4 tsp olive oil

2 8 oz rib eye grilling steak OR striploin grilling steak

2 Tbsp cracked green peppercorns OR cracked black peppercorns

cup red wine

cup beef stock

cup finely diced sweet red pepper

1 shallot OR green onion, finely, diced

2 tsp butter

Sweet Potato Frites

4 sweet potato

1 Tbsp vegetable oil

1 tsp dried thyme

tsp salt

tsp pepper

Directions

Bistro Steak On Garlic Croutes

1. Preheat oven to 400 degrees F (200 degrees C).

2. Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil.

3. Toast on baking sheet for 10 minutes or until golden.

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 minutes per side or until medium-rare inside and browned.

7. Transfer to plate; cover and keep warm.

8. Add wine and stock; bring to boil, scraping up any brown bits.

9. Boil for about 1 minute or until 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 crotes.

13. Pour sauce over top.

Sweet Potato Frites

1. Preheat oven to 400 degrees F (200 degrees C).

2. Scrub potatoes.

3. Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.)

4. In bowl, toss potatoes with oil, thyme, salt and pepper.

5. Arrange on foil-lined rimmed baking sheet.

6. Bake, turning once, for 40 minutes or until tender inside and crisp outside.

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