A delightful twist on a classic French bistro dish, combining juicy herb-crusted steak, crispy potato wedges, and golden garlic toasts.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the potato wedges.
Cut the potatoes into wedges and toss them in a bowl with olive oil, thyme, salt, and pepper.
Cut the wedges evenly for consistent cooking.
Spread the potato wedges on a baking sheet and bake for 40 minutes, turning halfway through.
Turning the wedges halfway ensures they crisp up on all sides.
Rub the baguette slices with the cut side of the garlic clove and brush with olive oil.
Rubbing garlic directly on the bread infuses it with flavor.
Toast the baguette slices in the oven for 10 minutes until golden.
Keep an eye on the bread to prevent over-toasting.
Season the steaks with mixed herbs and crushed pepper.
Let the steak sit at room temperature for 10 minutes after seasoning for better flavor absorption.
Heat a skillet over medium-high heat and cook the steaks for 4-6 minutes per side for medium-rare.
Use a meat thermometer to check the doneness of the steak.
Remove the steaks and let them rest. Add red wine and shallots to the skillet, cooking until reduced by half.
Deglaze the skillet with wine to capture all the flavors.
Stir in butter to the sauce and pour over the steaks.
Adding butter at the end gives the sauce a silky texture.
Serve the steaks on the garlic toasts with potato wedges on the side.
Garnish with fresh herbs for an elegant touch.
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