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Steak Frites with Peppercorn Sauce
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Steak Frites with Peppercorn Sauce

1 hPara 2Nutri-Score D€€€
de @_jsproule3 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • fillet steak (thick cut, tied with butcher's twine)Carne400 g
  • garlic (cloves, crushed)Frutas y verduras2 piezas
  • thyme (sprigs)Frutas y verduras3 piezas
  • butter (for basting)Lácteos40 g
  • neutral oil (for frying)Despensa15 ml
  • salt (for seasoning the steak)Especias8 g
  • brandyBebidas85 ml
  • shallot (finely diced)Frutas y verduras1 pieza
  • beef stockDespensa185 ml
  • double creamLácteos125 ml
  • Dijon mustard (1 tsp)Despensa5 ml
  • black peppercorns (coarsely ground)Especias5 g
  • fries (shop-bought, chilled)Fresco500 g
  • flaky salt (for finishing)Especias3 g

por ración

Nutrición

1273kcal

Carbohidratos
103 g
Proteínas
53 g
Grasas
73 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Termómetro de cocina
  • Rejilla de enfriamiento
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and chill the steak

    • Tie the fillet steaks with butcher's twine to make them thicker and give a nicer shape.
    • Salt the steaks heavily on all sides.
    • Leave them uncovered in the fridge for a few hours to season from the outside in and dry the surface for a better crust.
    Paso 1

  2. Sear the steak

    • Preheat a heavy-based frying pan for a few minutes, then add neutral oil and the steak.
    • Move the steak around the pan to build up a nice golden crust.
    Paso 2

  3. Baste with butter, garlic and thyme

    • Turn the heat down and add the butter, garlic and thyme.
    • Keep basting the steak until the internal temperature reaches about 47 °C (or it feels like the fleshy part below your thumb).
    Paso 3

  4. Rest the steak

    • Set the steak aside to rest on a wire rack while you make the sauce.
    Paso 4

  5. Start the peppercorn sauce

    • In the same pan, soften the finely diced shallot with the coarsely ground black peppercorns.
    • Add the brandy and let it reduce by about half.
    Paso 5

  6. Finish the sauce

    • Add the beef stock and let it reduce by about half again.
    • Stir in the Dijon mustard and the double cream.
    • Simmer until thick and glossy, coating the back of a spoon.
    Paso 6

  7. Slice the steak

    • Remove the string from the rested steak.
    • Slice it in half across the way.
    Paso 7

  8. Plate and serve

    • On a warm plate, spoon on a generous amount of peppercorn sauce and spread it into one consistent layer.
    • Place the steak on top with a pile of salty fries.
    • Finish with flaky salt and fresh black pepper.
    Paso 8
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