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Steak Frites with Green Peppercorn Sauce
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Steak Frites with Green Peppercorn Sauce

1 godz.Porcje: 2Nutri-Score D€€€
od @anasofiafehn5 importówugotowano 0 razy
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Składniki

2 osoby
  • New York strip steak (room temperature, patted dry)Mięso600 g
  • saltPrzyprawy5 g
  • black pepper (freshly cracked)Przyprawy3 g
  • avocado oilSpiżarnia15 ml
  • unsalted butter (divided)Nabiał60 g
  • rosemary (sprigs)Warzywa i owoce2 kawałki
  • thyme (sprigs)Warzywa i owoce3 kawałki
  • sage (leaves)Warzywa i owoce3 kawałki
  • russet potato (cut into batons)Warzywa i owoce700 g
  • neutral frying oil (for deep frying)Spiżarnia1 litr
  • flaky saltPrzyprawy4 g
  • parsley (finely chopped)Warzywa i owoce10 g
  • Parmigiano Reggiano (finely grated)Nabiał30 g
  • shallot (finely minced)Warzywa i owoce2 kawałki
  • green peppercorns in brine (drained)Spiżarnia30 g
  • CognacNapoje60 ml
  • heavy creamNabiał200 ml
  • Dijon mustardSpiżarnia15 g
  • kosher saltPrzyprawy3 g

na porcję

Wartości odżywcze

1525kcal

Węglowodany
73 g
Białko
73 g
Tłuszcz
105 g
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Przybory

  • Patelnia
  • Rondel
  • Frytkownica
  • Szczypce kuchenne
  • Łyżka cedzakowa
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Prepare the potatoes

    • Cut the russet potatoes into even batons.
    • Rinse in cold water and dry thoroughly.
    Krok 1

  2. First fry the frites

    • Heat the frying oil to 150 °C.
    • Fry the potatoes until pale and tender, then drain.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Start the green peppercorn sauce

    • Melt the butter in a saucepan.
    • Sweat the shallots until soft.
    • Add the green peppercorns and cook briefly.
    Krok 5

  6. Flambé with Cognac

    • Pour in the Cognac and flambé to burn off the alcohol.
    • Scrape up the browned bits from the pan.
    Krok 6

  7. Finish the sauce

    • Stir in the heavy cream and Dijon mustard.
    • Simmer until the sauce thickens, then season with kosher salt.
    Krok 7

  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.
    Krok 8

  9. Plate and serve

    • Slice the rested steaks against the grain.
    • Serve with the frites and spoon the green peppercorn sauce over the steak.
    Krok 9
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