Steak Frites with Creamy Shallot Sauce and Sautéed Spinach
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Ingredients & Equipment
What we send
- 6 ouncesbaby spinach
- 2russet potatoes
- 2 clovesgarlic
- 1/4 cupwhite wine
- 1 tablespoonwhole-grain mustard
- 1 teaspoonhorseradish
- 2 ouncessour cream
- 1 teaspoonMaldon sea salt
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- 12" large pan with lid
Preheat oven to 450ºF. Rinse all produce. Pat spinach dry with paper towel. Halve potatoes lengthwise; cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Peel shallot and thinly slice into rings. Thinly slice garlic.
On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible (keeping the potatoes separate and well-spaced helps them bake, rather than steam). Bake until crisp and tender, 20-25 minutes.
About halfway through frites baking, pat steaks dry with paper towel and season all over with ½ teaspoon kosher salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, leaving behind any juices in pan, off heat, for Step 5.
While steaks rest, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and cook, stirring, until fragrant, 1-2 minutes. Add spinach and sauté, stirring, until just wilted, 2-3 minutes more. Remove pan from heat. Season with ¼ teaspoon kosher salt and pepper as desired, then cover to keep warm until ready to serve.
Make creamy shallot sauce
Place pan from steaks over medium heat. Add shallot and cook, stirring, until soft, about 3 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Stir in mustard, horseradish (feel free to use less for milder flavor), and sour cream; cook until warmed through, about 1 minute more. Season with ⅛ teaspoon kosher salt and pepper; remove pan from heat.
Plate steak frites
Cut rested steaks against the grain into ¼-inch slices, then transfer to serving plates and spoon over creamy shallot sauce. Serve with baked frites sprinkled with as much Maldon salt as desired (a little goes a long way) and sautéed spinach. Bon appétit!