For steak: 3 sirloin steaks, 1/2" thick 2 Tablespoons butter 2 Tablespoons olive oil 2 Tablespoons shallots, minced 1 Tablespoon parsley, chopped 10 ounces gf beef broth 1 teaspoon worcestershire sauce Salt and pepper to taste
For fries: 6 medium russet potatoes Olive oil Salt
For fries: Preheat oven to 450 degrees F.
Peel potatoes, cut in half, then slice each half into 1/8" slices. Place potatoes into a large sealable plastic bag and add 1 Tablespoon oil. Seal bag and mix until all potatoes are covered with oil.
Place potatoes on baking sheet and sprinkle with salt. Bake for 30 minutes, turning with spatula once or twice during cooking.
For steak: When potatoes are almost done, pound steaks with a mallet until they are 1/4" thick. Cut steaks into 2-3" pieces.
Heat a large heavy skillet over medium high heat. Add butter and oil. When butter has melted, add steaks and cook for 1-2 minutes on each side. Remove to a platter, cover and keep warm.
Cook in batches to avoid crowding steaks. Add shallots to pan and cook for 2 minutes. Sprinkle with parsley and stir well. Add broth, bring to a boil until reduced by half. Season with salt and pepper, then stir in worcestershire sauce.
Spoon sauce over steaks and fries and serve immediately.