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Steak Frites with Creamy Peppercorn Sauce
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Steak Frites with Creamy Peppercorn Sauce

1 hServes 2Nutri-Score D€€€
from @ima.kabil2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • New York strip steak (or ribeye) (1¼–1½ inches thick, patted dry)Meat300 g
  • Salt (to taste)Spices4 g
  • Black pepper (freshly ground)Spices3 g
  • Neutral oil (for searing)Pantry15 ml
  • Butter (for basting)Dairy14 g
  • Garlic (cloves, smashed)Produce2 pieces
  • Rosemary (sprigs)Produce2 pieces
  • Shallot (finely chopped)Produce20 g
  • Crushed black pepper (freshly crushed)Spices10 g
  • Beef stock (divided)Pantry80 ml
  • Worcestershire saucePantry15 ml
  • White vinegarPantry1 ml
  • Heavy creamDairy50 ml
  • Cold butter (for finishing the sauce)Dairy5 g
  • Potatoes (hand-cut into fries)Produce600 g
  • Parsley (chopped, optional)Produce5 g

per serving

Nutrition

780kcal

Carbs
53 g
Proteins
39 g
Fat
46 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sieve
  • Tongs
  • Kitchen thermometer
  • Cooling rack
  • Saucepan
  • Deep fryer

step by step

Method

  1. Season the steak

    • For the best crust, season the steak with salt and refrigerate it uncovered on a wire rack for 24 hours.
    • Before cooking, pat it dry and season with black pepper.
    • For the quicker method, take the steak out of the refrigerator 30 minutes ahead, pat it dry and season with salt and pepper.
    Step 1

  2. Heat the skillet

    • Heat a heavy skillet over medium-high heat for 4–5 minutes.
    • Add a little oil.
    Step 2

  3. Sear the steak

    • Cook the steak to your preferred doneness: rare 2–2½ min per side (remove at 120–125°F), medium-rare 2½–3 min per side (128–130°F), medium 3½–4 min per side (135–140°F).
    • For a deeper crust, press with a steak press for the first 30–60 seconds.
    • Sear the fatty edges for 30–45 seconds.
    Step 3

  4. Baste with butter and aromatics

    • Reduce the heat to medium.
    • Add the butter, garlic and rosemary.
    • Baste the steak for 60–90 seconds.
    Step 4

  5. Rest the steak

    • Transfer the steak to a board and let it rest.
    Step 5

  6. Start the peppercorn sauce

    • Discard the excess fat from the skillet, keeping the browned bits.
    • Add the shallot and crushed black pepper and cook for 1 minute.
    Step 6

  7. Deglaze the skillet

    • Mix a little of the beef stock with the Worcestershire sauce and white vinegar.
    • Pour it into the skillet and scrape up the browned bits.
    Step 7

  8. Simmer the sauce

    • Add the remaining beef stock and the heavy cream.
    • Simmer gently until the sauce thickens and lightly coats the back of a spoon.
    Step 8

  9. Finish and strain the sauce

    • Turn off the heat and stir in the cold butter until smooth and glossy.
    • Add salt if needed.
    • Strain the sauce through a fine-mesh strainer to remove the shallot, pepper and other solids.
    Step 9

  10. Fry the hand-cut fries

    • Fry the hand-cut potatoes until golden and crispy.
    • Drain well, then season with salt and parsley.
    Step 10

  11. Slice and serve

    • Slice the steak against the grain.
    • Serve with the hand-cut fries and pour the strained peppercorn sauce over the steak.
    Step 11
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