Steak Lyonnaise for One
From: Bob Y.
Newsgroup: rec.food.cooking
Date: 7-21-98

When I was growing up, the potatoes that go with this dish were simply called home fries. Since then, I've learned that the fancy (French) name for them is Pommes de Terre Lyonniase. This dish combines the potatoes and onions with a steak and sauce.
Makes One Serving

1/2 lb waxy potatoes, red or white, unpeeled
1 small onion, thinly sliced
2 Tbsp unsalted butter
1 Tbsp oil
Salt and black pepper

1/2 lb sirloin steak
1 Tbsp oil
1 Tbsp unsalted butter
1 fl oz dry white wine
1/4 cup beef or veal stock
1/2 tsp red wine vinegar
1 tsp chopped parsley
Salt and pepper

Put the potatoes in a sauce pan and cover with cold water. Bring to a boil; reduce heat and simmer until tender. Drain and let cool. Peel potatoes and slice 1/4-inch thick. Put a tablespoon of butter in each of two frying pans over high heat until foamy. Put the potatoes in one pan and all of the onions in the other. Saute, turning frequently until nicely browned. Divide the onions in half. Toss half together with the potatoes Season with salt and pepper to taste and set aside, keeping warm. Reserve remaining onions.

Heat the oil in a frying pan over high heat. Season both sides of the steak with salt and pepper. Brown steak on both sides and cook to desired degree of doneness. Set aside and keep warm.

Add the remaining onions to the steak pan and heat, stirring. Season with salt and pepper. Add the wine, stock, and vinegar. Cook until liquid has evaporated. Whisk in remaining 1 Tbsp of butter. Taste and adjust seasoning if necessary.

Top the steak with the onions and serve with potato and onion mixture. Sprinkle with parsley.