- 4 tender beef steaks (about 3/4-inch thick), well-trimmed
- Montreal steak spice (or use coarse salt and pepper)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot, minced finely
- 1 pkg of sliced white mushrooms
- 2 tbsp all-purpose flour
- 1-1/4 cup low-sodium beef stock
Baked home fries:
- 3 large baking potatoes, cut into thick fries
- 1 tbsp olive oil
- salt and pepper
- 1/2 tsp chili powder
1. Home fries: Preheat the oven to 425 F and line the large baking sheet with parchment paper. Place the cut fries onto the baking sheet, drizzle with olive oil, season with salt, pepper and chili powder. Using clean hands, gently toss the fries to coat. Place it in the oven and bake it for a good 40 minutes, tossing the fries half way through to ensure even cooking. The fries should be lightly crispy on the outside and tender on the inside.
2. Season the tender beef steaks with the Montreal steak spice on both sides. Heat 1 tbsp of olive oil in a large cast iron skillet, on medium high heat. Once the skillet comes up to temperature, sear the steaks on both sides to desired doneness. To give you an idea, 10-12 minutes per side should cook the steaks to medium. Make sure not to press down on the steaks while cooking, and turn the steaks only once. Transfer to a plate and tent the steaks with foil. Make sure not to overcrowd the pan while cooking. I suggest cooking it two at a time.
3. Turn the heat up to medium, and add the remaining oil, and the butter. Once the butter melts, add the minced shallot and the sliced mushrooms. Cook for 5-7 minutes or until the mushrooms are tender. Stir in the flour. Cook the flour for a minute, then slowly whisk in the beef stock. Once the gravy starts to thicken, let it bubble for a minute then take it off the heat. Serve the steak, mushroom gravy and the home fries altogether. Enjoy!
Cook's tip: If you find the steak not warm enough while you wait for the fries to cook, place the steaks in a low heated oven until you're ready to serve.