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Steak Frites with Green Peppercorn Sauce
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Steak Frites with Green Peppercorn Sauce

1 hPara 2Nutri-Score D€€€
de @anasofiafehn5 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • New York strip steak (room temperature, patted dry)Carne600 g
  • saltEspecias5 g
  • black pepper (freshly cracked)Especias3 g
  • avocado oilDespensa15 ml
  • unsalted butter (divided)Lácteos60 g
  • rosemary (sprigs)Frutas y verduras2 piezas
  • thyme (sprigs)Frutas y verduras3 piezas
  • sage (leaves)Frutas y verduras3 piezas
  • russet potato (cut into batons)Frutas y verduras700 g
  • neutral frying oil (for deep frying)Despensa1 litro
  • flaky saltEspecias4 g
  • parsley (finely chopped)Frutas y verduras10 g
  • Parmigiano Reggiano (finely grated)Lácteos30 g
  • shallot (finely minced)Frutas y verduras2 piezas
  • green peppercorns in brine (drained)Despensa30 g
  • CognacBebidas60 ml
  • heavy creamLácteos200 ml
  • Dijon mustardDespensa15 g
  • kosher saltEspecias3 g

por ración

Nutrición

1525kcal

Carbohidratos
73 g
Proteínas
73 g
Grasas
105 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Freidora
  • Pinzas de cocina
  • Espumadera
  • Termómetro de cocina

paso a paso

Preparación

  1. Prepare the potatoes

    • Cut the russet potatoes into even batons.
    • Rinse in cold water and dry thoroughly.
    Paso 1

  2. First fry the frites

    • Heat the frying oil to 150 °C.
    • Fry the potatoes until pale and tender, then drain.
    Paso 2

  3. Sear the steak

    • Season the steaks generously with salt and cracked black pepper.
    • Heat the avocado oil in a frying pan until smoking.
    • Sear the steaks on both sides until deeply browned.
    Paso 3

  4. Baste the steak

    • Add the butter, rosemary, thyme and sage.
    • Baste the steaks continuously with the foaming butter.
    • Rest the steaks on a rack.
    Paso 4

  5. Start the green peppercorn sauce

    • Melt the butter in a saucepan.
    • Sweat the shallots until soft.
    • Add the green peppercorns and cook briefly.
    Paso 5

  6. Flambé with Cognac

    • Pour in the Cognac and flambé to burn off the alcohol.
    • Scrape up the browned bits from the pan.
    Paso 6

  7. Finish the sauce

    • Stir in the heavy cream and Dijon mustard.
    • Simmer until the sauce thickens, then season with kosher salt.
    Paso 7

  8. Second fry the frites

    • Raise the oil to 190 °C.
    • Fry the potatoes again until golden and crisp.
    • Drain and season with flaky salt, parsley and Parmigiano Reggiano.
    Paso 8

  9. Plate and serve

    • Slice the rested steaks against the grain.
    • Serve with the frites and spoon the green peppercorn sauce over the steak.
    Paso 9
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