Sirloin in Shallot Sauce with Fries

My poor husband has just gotten over some dental surgery, so he's been eating very squooshy food for a while! To celebrate his stitches coming out with "real" food (to my husband, this means BEEF), I made this slightly modified version of Cooking Light's more elegantly titled, "Steak Frites with Shallot Pan Reduction." It was delicious and, either because of its deliciousness or my husband's delirium at being served real food, he begged for it to become a staple in our house. Hey, this makes 4 servings, with 330 calories per serving, 7 g of fat, and 3 g of fiber -- 7 pts on WW.

Sirloin in Shallot Sauce with Fries (a much more humble title, thus one I'm more likely to attempt again when I see it in my recipe book!)

First, preheat your oven to 450 and spray two large bake sheets with spray. Make sure your oven racks are fully divided -- one on the top-most rack, one on the lowest.

You'll need:

2 large potatoes, sliced into 1/2 " sticks (I leave the skin on because you get a lot more fiber and nutrition that way, but feel free to peel the potatoes if you like!)
Cooking spray
3/4 t. kosher salt, divided
2 t. fresh chopped thyme, divided (I didn't realize that I had run out of fresh thyme, so I used dried and it was just fine!)
1/2 t. black pepper
cajun seasoning, to taste (optional)
1 lb. sirloin, trimmed, boneless
2 T. finely chopped shallots
2 T. brandy (I use cherry brandy when making a meat sauce; off-sets the taste unusually and nicely)
3/4 C. low-sodium beef broth
1 T. dijon mustard
1 T. Fat Free Butter spray

Arrange your potato sticks single-layer on the sheets, lightly spray with cook spray and then sprinkle with 1/4 t. kosher salt, and cajun seasoning, if you desire. Bake on 450 for about 15 minutes, then swap locations of your bake sheets in the oven. Bake another 15 -- 20 minutes until golden brown. Toss them with half the thyme when they come out and keep them warm.

Heat a big skillet over medium-high heat. Coat pan with cook spray. Sprinkle steak 1/4 t. salt/pepper and then add to hot pan. Saute about 3 minutes per side for medium rare. Remove from pan and keep warm.

Add shallots to pan and saute for 2 minutes. Add brandy, bring to a boil, then add broth, mustard, and the remaining thyme; bring to a boil. Cook until reduced, about 3 minutes. Add remaining salt and pepper, then whisk in butter spray. Slice warm steak and fully heat in the sauce. Serve with sauce lightly drizzled over the fries.

Serve with an easy, quick vegetable, like steamed 'gus or green beans! Delicious!!

Beef Medallions

Nothing says dinner like a steak.

It's true. Ask Homer Simpson:

Marge: What would you like for dinner this week, Homer?
Homer [eyes brightening]: Steak!
Marge: Um, steak is too expensive right now, Homey. What else would you like?
Homer: Steak!
Marge [glancing away shiftily]: Suuuure... Ok. Steak...

Anyway. These medallions are just 4 oz each, but cooked in a really delicious sauce and with tasty little mushrooms on the side. A nice, elegant meal and super easy. I can even make this on my busiest nights. I am pretty sure this recipe originally came from Self magazine.

Beef Medallions

You'll need:
2 1/2 T. olive oil, divided
4 beef tenderloin pieces, about 4 oz. each, patted dry
salt and pepper, to taste
4 oz. stemmed mushrooms
1/4 C. brandy (I've used white wine in a pinch -- it's not as rich, but it's still pretty good)
2 chopped shallots
1 minced garlic clove
1/4 C. low sodium chicken broth
3 T. light sour cream (I usually use fat free, and it still tastes good!)
1 T. fresh parsley leaves, optional

Heat 1 T. of the oil in skillet over medium high heat. Season both sides of meat with salt and pepper and then cook in heated skillet, about 4 minutes on each side for medium rare. Remove from skillet to plate and cover in foil.

Heat the rest of the oil in skillet and then mushrooms. Cook about 4 minutes until mushrooms are nice and tender. Add shallots, garlic and a pinch of salt, cooking until translucent. Pull skillet off the heat and add brandy.* Return to heat and cook until liquid is reduced, about 2 minutes. Add broth and cook until saucy, another 3 minutes. Remove from heat a final time and add sour cream and parsley, season a bit with salt and pepper. Pour over meat and serve.

Only 314 calories per serving! And it's really good. Makes you feel like your dining room is a fairly snazzy dining experience out. Pair it with a nice baked potato or some brown rice. I serve mine with Just Gus.

Beefcake Bangings:

"Mr. Big Stuff" by Jean Knight (Who DO you think you are? Oh, you're THIN and GORGEOUS!)
"Stop the Wedding" by Etta James (Stop it to eat this delicious meat)

*This, I learned the hard way, is to prevent the brandy from exploding into flames. Just trust your beloved Deb and remove it from the heat before splashing alcohol around. Remember, no matter how dainty one is, no one looks good without eyebrows.

Chef Jim's Dilly Sauce

Have I mentioned how much I LOVE my local Harris Teeter? Oh, I heart my grocery store -- I affectionately call it "the Teet" for short, as in "I'm off to suckle at the Teet of grocery goodness." My family makes fun of me* because I'm on a first-name basis with a lot of the employees. This, by the way, is an excellent practice to get into. Ask your butcher his opinion or the fish girl's name -- it will mean a lot to them, and next time you need to be persnickity about a certain cut of meat, or want them to reserve a special piece of fish for you, you've already established yourself as someone they kinda know. Always be kind to grocery store employees. They are wonderful sources of information and are so helpful when you simply put forth the extra effort of a smile and a minute of your time to chat.

Case in point: Chef Jim. He's the sample guy at my local Teet -- always sauteing up something simple and tasty. But he's so much more than that. He knows tons about wine and fish and pairings. He's who I turn to when I can't locate fennel or need to know what a good brand of caviar is. And he shared with me his great Dilly Sauce recipe, which I know he won't mind me sharing with you all.

2 T. fresh lemon juice (I don't get people who don't use fresh lemon juice; lemons are like, what? 50 cents?)
1 T. fresh snipped dill (ok, so you CAN use 1 tsp. dry, but it does NOT taste as good and looks WAY less pretty. You can get a small bunch of fresh dill in the veggie section, usually, if you don't grow your own herbs like my mom does.)
2 T. mayo (and this is why I love this recipe -- it's versatile! You can use reduced fat mayo, miracle whip, or even sour cream and this sauce is still delicious!)
2 tsp. Dijon mustard (again, you can increase or decrease this ammount if you don't love mustard)
a little freshly ground pepper

Combine everything well in a dish, adding the dill last. Let the bowl sit, covered with a cloth, for about 30 minutes and then serve. This makes a perfect substitution for tartar sauce and has about half the calories.

* I mentioned that I didn't want my husband to wear a shirt to the Teet (it had a reference to pirate sex on it) because "I have friends there!" Now every time I mention a trip to the Teet, I have to endure hoots and howls. But whatever. You wait until it's 4 PM on a Sunday and you need someone to run into the back freezer for the very last roast. Then who's laughing?