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Steak Frites with Peppercorn Sauce
Hoofdgerecht

Steak Frites with Peppercorn Sauce

1 uVoor 2Nutri-Score D€€€
van @_jsproule3 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • fillet steak (thick cut, tied with butcher's twine)Vlees400 g
  • garlic (cloves, crushed)Groente en fruit2 stukken
  • thyme (sprigs)Groente en fruit3 stukken
  • butter (for basting)Zuivel40 g
  • neutral oil (for frying)Voorraadkast15 ml
  • salt (for seasoning the steak)Kruiden en specerijen8 g
  • brandyDranken85 ml
  • shallot (finely diced)Groente en fruit1 stuk
  • beef stockVoorraadkast185 ml
  • double creamZuivel125 ml
  • Dijon mustard (1 tsp)Voorraadkast5 ml
  • black peppercorns (coarsely ground)Kruiden en specerijen5 g
  • fries (shop-bought, chilled)Vers500 g
  • flaky salt (for finishing)Kruiden en specerijen3 g

per portie

Voedingswaarden

1.273kcal

Koolhydraten
103 g
Eiwitten
53 g
Vetten
73 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Keukenthermometer
  • Afkoelrooster
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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).
    Stap 3

  4. Rest the steak

    • Set the steak aside to rest on a wire rack while you make the sauce.
    Stap 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.
    Stap 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.
    Stap 6

  7. Slice the steak

    • Remove the string from the rested steak.
    • Slice it in half across the way.
    Stap 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.
    Stap 8
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