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Steak Frites with Peppercorn Sauce
45 Min.Für 2Nutri-Score C€€€
C
45 Min.
45 Min.Steak Frites with Peppercorn Sauce
was Sie brauchen
Zutaten
steak (at room temperature, seasoned with salt)Fleisch2 Stücke
potatoes (peeled and cut into fries)Obst & Gemüse600 g
vegetable oil (for deep frying)Vorräte1 Liter
butter (for the steak and sauce)Milchprodukte40 g
black peppercorns (crushed)Gewürze15 g
shallot (finely chopped)Obst & Gemüse1 Stück
brandyGetränke50 ml- beef stockVorräte150 ml
double creamMilchprodukte100 ml
saltGewürze5 g
pro Portion
Nährwerte
1.015kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 55 g
- Fett
- 65 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Fritteuse
Schaumlöffel- Mörser mit Stößel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fries
- Peel the potatoes and cut them into even fries.
- Rinse them in cold water and dry them well.
- Schritt 2
First fry the potatoes
- Heat the oil to 140°C.
- Fry the fries for a first pass until soft but not coloured.
- Lift them out with a slotted spoon and drain.
- Schritt 3
Crush the peppercorns
- Crush the black peppercorns coarsely in a mortar and pestle.
- Schritt 4
Cook the steak
- Heat a frying pan until very hot.
- Sear the steaks with a little oil, turning once, until nicely browned.
- Add a knob of butter and baste the steaks.
- Rest the steaks on a board.
- Schritt 5
Make the peppercorn sauce
- In the same pan, soften the chopped shallot.
- Add the crushed peppercorns and pour in the brandy.
- Add the beef stock and reduce by half.
- Stir in the cream and simmer until thickened.
- Season with salt and finish with a knob of butter.
- Schritt 6
Second fry the potatoes
- Raise the oil to 180°C.
- Fry the fries again until golden and crisp.
- Drain and season with salt.
- Schritt 7
Serve
- Slice the rested steak.
- Plate with the hot fries and spoon the peppercorn sauce over the steak.