Linda Gassenheimer | Tribune News Service With thoughts of French Bastille Day, July 14, and the Olympics coming to Paris, I thought it would be fun to savor a simple, classic French Bistro dinner, Steak with Shallot Sauce (Steak aux Eschalot). To go with the steak, I cooked some potato cubes with French green beans. These beans, also called haricot vert, are thinner and sweeter than other green beans.
They can be found in most markets. The potatoes and green beans are cooked in the microwave to save time and washing another pot. I then sauteed the vegetables for a few minutes in the skillet used to cook the steak.
HELPFUL HINT: Any type of quick cooking steak can be used such as skirt or sirloin. Trimmed green beans can be used instead of French green beans. Balsamic vinegar can be used instead of red wine vinegar.
COUNTDOWN: Prepare ingredients. Microwave potatoes and green beans. Saute steak.
Cook shallots. Brown potatoes and green beans. SHOPPING LIST: To buy: 3/4 pound grass-fed tenderloin steak, 1/2 pound French green beans, 3/4 pound red potatoes, 2 large shallots, 1 bottle wine vinegar, 1 can olive oil spray and 1 bunch fresh parsley(optional).
Staples: olive oil, butter salt and black peppercorns. Recipe by Linda Gassenheimer 3/4 pound red potatoes, cut into 1-inch cubes, (about 2 cups) 1/2 pound French green beans cut into 1-inch pieces (about 2 cups) 2 tablespoons water. Olive oil spray 3/4 pound grass fed tenderloin steak 1 cup sliced shallots 1 tablespoon butter,.