Brasserie-Style Sirloin Steak with truffle frites, green beans, and herb butter
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 oz. Butter
- 2 Russet Potatoes
- 1/4 oz. Parsley
- 2 Garlic Cloves
- 6 oz. Green Beans
- 2 Sirloin Steaks
- 1/2 fl. oz. Truffle Oil
Directions
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Cut potatoes into ½" sticks. Stem and mince parsley. Mince garlic. Trim ends off green beans. Pat steaks dry, and season both sides with a pinch of salt and pepper.
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Toss together potatoes, truffle oil (to taste), 1 tsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and bake until golden brown and fork tender, 25-30 minutes. Remove from oven and let cool 5 minutes to crisp up. While frites bake, make herb butter.
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Mix thoroughly ¾ the softened butter, half the garlic (reserve remaining of both for green beans), parsley, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Form butter mixture into two equally-sized disks and refrigerate to firm. Remove from refrigerator 5 minutes before plating.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate. Wipe pan clean and reserve.
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Return pan used to cook steaks to medium heat and add ¼ cup water and green beans to hot pan. Cover and cook until beans are bright green and tender, 4-5 minutes. Add remaining butter and remaining garlic, turn heat to low, and cook 2 minutes. Season with a pinch of salt and pepper and remove from burner. Covering beans and cooking in a little water quickly steams them so they’re cooked, but still crisp.
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Slice steak if desired. Stack a pile of truffle frites on a plate. Place steak next to frites. Arrange green beans next to steak and frites. Top steak with a chilled herb butter disk, and allow to melt over steak.