1. Preheat oven to 450°F. 2. Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt. 3. Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through. 4. Remove from oven when done, and toss with 1 teaspoon of thyme. 5. Heat a heavy skillet over medium high heat. 6. Coat with cooking spray. 7. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. 8. Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness. 9. Remove from pan and keep warm. 10. Add shallots to the pan, and saute for 2 minutes. 11. Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan. 12. Add the broth, mustard, and remaining thyme. 13. Bring to a boil, then cook until reduced to 2/3 cup. 14. Add remaining salt and pepper, then whisk in the butter. 15. Slice the steak across the grain. Place on a serving plate, and top with the pan sauce. ---------------------------------------------------------------------------
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Ingredients
