Hoofdgerecht
Steak Frites with Peppercorn Sauce
50 minVoor 2Nutri-Score C€€€
C
50 min
50 minSteak Frites with Peppercorn Sauce
wat je nodig hebt
Ingrediënten
ribeye steak (pat dry with paper towel)Overig2 stukken
salt (to taste)Kruiden en specerijen4 g
black pepper (freshly ground)Kruiden en specerijen3 g
unsalted butter (for basting)Zuivel75 g
avocado oil (high smoke point)Voorraadkast30 ml
garlic (whole cloves, smashed)Groente en fruit5 stukken
thyme (sprigs (or rosemary))Groente en fruit4 stukken
shallot (finely diced)Groente en fruit1 stuk
garlic (cloves, minced)Groente en fruit3 stukken
black peppercorns (finely smashed)Kruiden en specerijen6 g
cognac (or rum, for deglazing)Dranken45 ml- beef brothVoorraadkast60 ml
heavy creamZuivel80 ml
Dijon mustardVoorraadkast5 g- Worcestershire sauceVoorraadkast10 ml
- lemon juice (freshly squeezed)Groente en fruit10 ml
russet potato (cut into desired shape)Groente en fruit3 stukken- oil (for coating fries)Voorraadkast30 ml
- seasoning (of your choice)Kruiden en specerijen5 g
Parmesan (finely grated)Zuivel40 g
garlic powderKruiden en specerijen5 g
parsley (chopped)Groente en fruit10 g
per portie
Voedingswaarden
1.338kcal
- Koolhydraten
- 73 g
- Eiwitten
- 65 g
- Vetten
- 88 g
stap voor stap
Bereiding
- Stap 1
Prep the steak
- Remove any excess moisture from the steaks by drying them with a paper towel.
- Season heavily with salt and pepper on all sides.
- Stap 2
Sear the steak
- Blast a pan on high heat and open your windows and turn on your fans.
- Add a high-temp oil or fat and begin searing.
- Once the fat cap has rendered, lay the steaks down evenly to ensure a nice crust.
- Sear on all sides, including the fat cap.
- Stap 3
Baste with butter, garlic and thyme
- Drop the heat and toss in a whole bunch of butter along with the whole garlic cloves and thyme (or rosemary).
- Once the butter is foaming, start basting the steak.
- For a perfect medium steak, remove at about 130°F and let it rest.
- Stap 4
Soak and dry the fries
- Cut the potatoes into your desired shape.
- Give them a cold plunge (ice bath) for at least 20 minutes to remove the excess starch.
- Dry them thoroughly.
- Stap 5
Air fry the fries
- Toss the dried potatoes in oil and seasonings of your choice.
- Air fry at 400°F for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Stap 6
Finish the fries
- Toss the crispy fries with a mountain of Parmesan, a generous amount of garlic powder and parsley.
- Stap 7
Make the peppercorn sauce
- In the same pan you cooked the steak, throw in butter and sauté the shallots, garlic and smashed peppercorns until softened and fragrant.
- Deglaze with cognac or rum until most of it evaporates.
- Add the beef broth and heavy cream along with the Dijon mustard, Worcestershire sauce and a squeeze of lemon juice.
- Season with salt and pepper to taste and simmer until slightly thickened.
- Stap 8
Serve
- Slice the rested steak and serve with the fries and peppercorn sauce.
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