Plat
Steak Frites with Peppercorn Sauce
45 minPour 2Nutri-Score C€€€
C
45 min
45 minSteak Frites with Peppercorn Sauce
ce qu’il vous faut
Ingrédients
steak (at room temperature, seasoned with salt)Viandes2 morceaux
potatoes (peeled and cut into fries)Fruits et légumes600 g
vegetable oil (for deep frying)Épicerie1 litre
butter (for the steak and sauce)Produits laitiers40 g
black peppercorns (crushed)Épices15 g
shallot (finely chopped)Fruits et légumes1 morceau
brandyBoissons50 ml- beef stockÉpicerie150 ml
double creamProduits laitiers100 ml
saltÉpices5 g
par portion
Nutrition
1 015kcal
- Glucides
- 53 g
- Protéines
- 55 g
- Lipides
- 65 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Friteuse
Écumoire- Mortier et pilon
pas à pas
Préparation
- Étape 1
Prepare the fries
- Peel the potatoes and cut them into even fries.
- Rinse them in cold water and dry them well.
- Étape 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.
- Étape 3
Crush the peppercorns
- Crush the black peppercorns coarsely in a mortar and pestle.
- Étape 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.
- Étape 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.
- Étape 6
Second fry the potatoes
- Raise the oil to 180°C.
- Fry the fries again until golden and crisp.
- Drain and season with salt.
- Étape 7
Serve
- Slice the rested steak.
- Plate with the hot fries and spoon the peppercorn sauce over the steak.