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Steak Frites with Peppercorn Sauce
45 minServes 2Nutri-Score C€€€
C
45 min
45 minSteak Frites with Peppercorn Sauce
what you need
Ingredients
steak (at room temperature, seasoned with salt)Meat2 pieces
potatoes (peeled and cut into fries)Produce600 g
vegetable oil (for deep frying)Pantry1 litre
butter (for the steak and sauce)Dairy40 g
black peppercorns (crushed)Spices15 g
shallot (finely chopped)Produce1 piece
brandyBeverages50 ml- beef stockPantry150 ml
double creamDairy100 ml
saltSpices5 g
per serving
Nutrition
1,015kcal
- Carbs
- 53 g
- Proteins
- 55 g
- Fat
- 65 g
what you’ll use
Tools
Frying pan
Saucepan
Deep fryer
Slotted spoon- Mortar and pestle
step by step
Method
- Step 1
Prepare the fries
- Peel the potatoes and cut them into even fries.
- Rinse them in cold water and dry them well.
- Step 2
First fry the potatoes
- Heat the oil to 140°C.
- Fry the fries for a first pass until soft but not coloured.
- Lift them out with a slotted spoon and drain.
- Step 3
Crush the peppercorns
- Crush the black peppercorns coarsely in a mortar and pestle.
- Step 4
Cook the steak
- Heat a frying pan until very hot.
- Sear the steaks with a little oil, turning once, until nicely browned.
- Add a knob of butter and baste the steaks.
- Rest the steaks on a board.
- Step 5
Make the peppercorn sauce
- In the same pan, soften the chopped shallot.
- Add the crushed peppercorns and pour in the brandy.
- Add the beef stock and reduce by half.
- Stir in the cream and simmer until thickened.
- Season with salt and finish with a knob of butter.
- Step 6
Second fry the potatoes
- Raise the oil to 180°C.
- Fry the fries again until golden and crisp.
- Drain and season with salt.
- Step 7
Serve
- Slice the rested steak.
- Plate with the hot fries and spoon the peppercorn sauce over the steak.