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

1 hServes 2Nutri-Score D€€€
from @anasofiafehn5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • New York strip steak (room temperature, patted dry)Meat600 g
  • saltSpices5 g
  • black pepper (freshly cracked)Spices3 g
  • avocado oilPantry15 ml
  • unsalted butter (divided)Dairy60 g
  • rosemary (sprigs)Produce2 pieces
  • thyme (sprigs)Produce3 pieces
  • sage (leaves)Produce3 pieces
  • russet potato (cut into batons)Produce700 g
  • neutral frying oil (for deep frying)Pantry1 litre
  • flaky saltSpices4 g
  • parsley (finely chopped)Produce10 g
  • Parmigiano Reggiano (finely grated)Dairy30 g
  • shallot (finely minced)Produce2 pieces
  • green peppercorns in brine (drained)Pantry30 g
  • CognacBeverages60 ml
  • heavy creamDairy200 ml
  • Dijon mustardPantry15 g
  • kosher saltSpices3 g

per serving

Nutrition

1,525kcal

Carbs
73 g
Proteins
73 g
Fat
105 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Deep fryer
  • Tongs
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  1. Prepare the potatoes

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

  2. First fry the frites

    • Heat the frying oil to 150 °C.
    • Fry the potatoes until pale and tender, then drain.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Flambé with Cognac

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

  7. Finish the sauce

    • Stir in the heavy cream and Dijon mustard.
    • Simmer until the sauce thickens, then season with kosher salt.
    Step 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.
    Step 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.
    Step 9
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