DIFFICULTY LEVEL: OY VEY!
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Healthy Steak-frites in a red wine reduction.
Extra lean beef, a butter-free reduction, and only 60 calories of frites!
Who knew?
Extra lean cuts of beef include: Eye of round roast, Top round steak, Mock tender steak, Bottom round roast, and Top sirloin steak.
I used a top Sirlion filet in this dish.
Also, as a side note, if you purchase grass-fed beef, it is lower in saturated fat and cholesterol and higher in heart-healthy omega-3 fatty acids.
And also in this dish, BRAND SPANKING NEW Baked Kettle Chips in Salt and Pepper. 120 calories per serving. And guess what? My recipe only calls for HALF a serving!
Seriously, you don't feel like you are missing a thing.
- 2-3 Filet Mignons
- Salt and Pepper
- 1/4 cup of Red wine per person for reduction
- Olive oil
- Baked Kettle Chips in Salt and Pepper flavor (these are Kosher, by the way)
Alright, first things first--
You never want to use a wine in cooking that you wouldn't want to drink at your table. So, bite the bullet and get a nice bottle to have with your meal, and reserve for the reduction.
Salt and pepper the filets to create a crust. Olive oil your pan on a medium heat, getting the temperature up before you add your meat. You can tell that the temperature is up when your olive oil gets thin. Once the meat is on the grill, turn to medium heat.
Get a nice brown crust on your steaks ( approx 3 minutes per side) before moving them to the oven (pre-heated at 400). I prefer a medium-well cook (4 minutes), but if you want more rare, you may not need the oven at all.
You will be slicing your meat, so if you cheat and cut into it to check on how much it has cooked, it's really no big deal. You can even slice the meat before you toss it in the oven! If you are using the oven to keep cooking the meat, line an oven tray with tin foil and spray lightly with olive oil. If you do choose to slice pre-oven, keep a watchful eye on your steaks.
Back in the pan, there should be bits of meat, some yummy juices, and remnants of salt and pepper -- these are all fabulous and will make your reduction that much better.
Bring the heat back up in your pan once you add the wine. Bring it to a boil, then simmer about 4 minutes on medium heat.
Now, it's plating time! Enjoy and don't forget to enjoy the wine, both in the reduction and on your table!
How to plate: On a gorgeous crisp white plate, lay your slices of beef on one side of the plate, and the chips on the other. Pour the red wine reduction over the steak. OR Stack your steak over a small mountain of the chips and then pour the reduction over both.
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