Hoofdgerecht
Steak Frites with Green Peppercorn Sauce
1 uVoor 2Nutri-Score D€€€
D
1 u
1 uSteak Frites with Green Peppercorn Sauce
recept van
Ana Sofia Fehn
@anasofiafehn
5 recepten
5 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
New York strip steak (room temperature, patted dry)Vlees600 g
saltKruiden en specerijen5 g
black pepper (freshly cracked)Kruiden en specerijen3 g
avocado oilVoorraadkast15 ml
unsalted butter (divided)Zuivel60 g
rosemary (sprigs)Groente en fruit2 stukken
thyme (sprigs)Groente en fruit3 stukken- sage (leaves)Groente en fruit3 stukken
russet potato (cut into batons)Groente en fruit700 g- neutral frying oil (for deep frying)Voorraadkast1 liter
flaky saltKruiden en specerijen4 g
parsley (finely chopped)Groente en fruit10 g
Parmigiano Reggiano (finely grated)Zuivel30 g
shallot (finely minced)Groente en fruit2 stukken- green peppercorns in brine (drained)Voorraadkast30 g
CognacDranken60 ml- heavy creamZuivel200 ml
Dijon mustardVoorraadkast15 g- kosher saltKruiden en specerijen3 g
per portie
Voedingswaarden
1.525kcal
- Koolhydraten
- 73 g
- Eiwitten
- 73 g
- Vetten
- 105 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Frituurpan
Keukentang
Schuimspaan
Keukenthermometer
stap voor stap
Bereiding
- Stap 1
Prepare the potatoes
- Cut the russet potatoes into even batons.
- Rinse in cold water and dry thoroughly.
- Stap 2
First fry the frites
- Heat the frying oil to 150 °C.
- Fry the potatoes until pale and tender, then drain.
- Stap 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.
- Stap 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.
- Stap 5
Start the green peppercorn sauce
- Melt the butter in a saucepan.
- Sweat the shallots until soft.
- Add the green peppercorns and cook briefly.
- Stap 6
Flambé with Cognac
- Pour in the Cognac and flambé to burn off the alcohol.
- Scrape up the browned bits from the pan.
- Stap 7
Finish the sauce
- Stir in the heavy cream and Dijon mustard.
- Simmer until the sauce thickens, then season with kosher salt.
- Stap 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.
- Stap 9
Plate and serve
- Slice the rested steaks against the grain.
- Serve with the frites and spoon the green peppercorn sauce over the steak.