Sablon Brasserie Steak with Beer Reduction

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A classic Belgian steak dinner inspired by the upscale Sablon district, featuring a rich beer-glazed cut of beef served with golden Belgian fries. This Belgian-inspired beef recipe, ready in about 60 minutes, pairs beef tenderloin, Belgian blonde ale, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef tenderloin
• 1 cup Belgian blonde ale
• 2 finely chopped shallot
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 2 lbs peeled and cut into 1/2-inch sticks potatoes
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat the beef tenderloin dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
2. Step 2: Sear the beef for 3 minutes per side until deeply browned, then transfer the skillet to a preheated 400°F oven and roast for 12-15 minutes for medium-rare, or until an instant-read thermometer reaches 125°F.
3. Step 3: While the beef rests, melt 1 tbsp butter in a saucepan over medium heat. Add chopped shallots and cook for 3 minutes until softened but not browned.
4. Step 4: Whisk in flour to form a paste, then gradually pour in the Belgian blonde ale, scraping up any browned bits. Simmer for 5 minutes until reduced by half and slightly thickened.
5. Step 5: Stir in Dijon mustard and remaining 1 tbsp butter, cooking for 1 minute until glossy. Season with remaining salt and pepper.
6. Step 6: Toss the potato sticks with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet. Roast at 400°F for 25 minutes, flipping halfway, until golden and crispy.