Steak Frites

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This easy take on bistro classic makes a restaurant-style dinner that’s both fast and flavorful

Recipe tags: beef base, easy difficulty, main, beef, skillet

1 lb	frozen French fries
¼ cup	butter
4	top sirloin steaks (6 to 8 oz each)
1 tsp	coarsely ground pepper
2 tbsp	finely chopped fresh thyme
3	cloves garlic, minced
1 cup	dry red wine
2 tbsp	Better Than Bouillon^® Roasted Beef Base
1 cup	baby arugula

1

Cook French fries according to package directions.
2

Meanwhile, melt butter in large skillet set over medium-high heat. Season steaks with pepper. Add steaks and thyme to pan; cook steaks in two batches, basting with pan juices, for 3 to 5 minutes on each side for medium-rare or cook to preferred doneness. Transfer steaks to plate.
3

Add garlic; cook for 1 to 2 minutes or until fragrant. Stir in red wine and Roasted Beef Base; bring to boil. Cook for 5 to 7 minutes or until thickened to about 1/2 cup.
4

Serve steaks with pan sauce and fries. Garnish with arugula.

Strip loin, tenderloin, skirt or hanger steaks can also be used for this recipe.

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