Steak Frites & French Onion Soup

🥘 Ingredients

• Dijon mustard
  2 tsp
• Swiss cheese
  8 slice
• beef stock concentrate
  4 unit
• beef tenderloin steak
  20 oz
• black pepper
• butter
  1/2 c
• cooking oil
  1 tbsp
• demi-baguette
  2 unit
• dried thyme
  2 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• mayonnaise
  3/4 c
• mixed greens
  4 oz
• olive oil
  2 tbsp
• onion
  4
• potatoes
  48 oz
• red wine vinegar
  3.333 tbsp
• salt
  4 tsp
• shallot
  2
• sugar
  5 tsp
• truffle seasoning
  4 g
• walnuts
  1 oz

🍳 Cookware

• small bowl
• medium pot
• baking sheet
• small bowl
• plastic wrap
• medium pan
• baking sheet
• large bowl

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion . Cut potatoes into ½-inch-thick wedges. Peel and thinly slice shallot into rounds. Trim ends off demi-baguette and cut crosswise into 1-inch-thick slices. Quarter Swiss cheese into squares. In a small bowl , combine mayonnaise , ½ tsp garlic powder , and as much truffle seasoning as you like until smooth. Stir in 1 tsp water (2 tsp for 4) until combined.

   onion: 4, potatoes: 24 oz, shallot: 2, demi-baguette: 2 unit, Swiss cheese: 8 slice, mayonnaise: 3/4 c, garlic powder: 2 tsp, truffle seasoning: 4 g
2. 

   2

   Melt butter (use 4 tbsp for 2 servings, 8 tbsp for 4) in a medium pot over medium-high heat. Add onions, ¼ cup water, and a pinch of salt . Cook, stirring occasionally, until browned and softened, ⏱️ 10 minutes . TIP: Be sure to scrape up any browned bits on the bottom of the pot as onions cook!

   butter: 1/2 c, salt: 4 tsp
3. 

   3

   While onions cook, toss potatoes on a baking sheet with a large drizzle of cooking oil , salt, and black pepper . Roast on middle rack until browned and tender, ⏱️ 25 minutes . In a second small bowl , combine shallot, red wine vinegar , ½ tsp sugar , and a pinch of salt. Cover with plastic wrap and microwave for ⏱️ 1 minutes . Uncover and set aside to pickle, stirring occasionally.

   potatoes: 24 oz, cooking oil: 1 tbsp, black pepper, red wine vinegar: 3.333 tbsp, sugar: 5 tsp
4. 

   4

   Reduce heat under pot with onions to medium. Add remaining garlic powder, 2 tsp sugar, ½ tsp dried thyme , and a splash of water. Cook, stirring occasionally, until onions are caramelized, ⏱️ 3 minutes . Sprinkle flour over onions; stir until thoroughly combined, ⏱️ 30 seconds . Slowly stir in 3 cups water, beef stock concentrate , and ½ tsp salt. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly reduced, ⏱️ 10 minutes . Taste and season with salt and pepper if desired.

   dried thyme: 2 tsp, flour: 2 tbsp, beef stock concentrate: 4 unit
5. 

   5

   Pat beef tenderloin steak dry with paper towels and season all over with remaining thyme, salt, and pepper. Heat a drizzle of oil in a medium pan . Add beef; cook to desired doneness, ⏱️ 7 minutes per side. TIP: Lower heat if beef is browning too quickly. Turn off heat; transfer to a cutting board to rest.

   beef tenderloin steak: 20 oz
6. 

   6

   Place baguette slices on a second foil-lined baking sheet ; top with Swiss cheese. Bake on top rack until baguette is toasted and cheese melts, ⏱️ 10 minutes .
7. 

   7

   Strain shallot pickling liquid into a large bowl ; whisk in half the Dijon mustard until smooth. Slowly whisk in olive oil , drizzling a bit at a time, until smooth. Season with salt and pepper. Add mixed greens and pickled shallot to bowl with dressing; toss to coat. Thinly slice beef against the grain. Transfer salad to a shallow bowl; top with walnuts . Transfer soup to a serving bowl; top with cheesy crostini. Place beef and potatoes on a serving dish. Top beef with as much truffle aioli as you like; serve with remaining aioli on the side.

   Dijon mustard: 2 tsp, olive oil: 2 tbsp, mixed greens: 4 oz, walnuts: 1 oz