Steak Frites with Peppercorn Sauce

Ingredients

• 12.5 oz Ribeye steak (12–13 oz; season generously with salt and pepper. Leave uncovered in the refrigerator overnight, then bring out 1 hour before cooking.)
• 300 g Maris Piper potatoes (Peeled; cut into fries of desired thickness)
• 1 tbsp Black peppercorns (Coarsely crushed)
• 1.5 L Vegetable oil (For frying the frites; amount listed is the oil used to heat the fryer)
• Garlic (Used to baste the steak; quantity not specified)
• Rosemary (Used to baste the steak; quantity not specified)
• Thyme (Used to baste the steak; quantity not specified)
• 2 shots Brandy
• 350 ml Beef stock
• 150 ml Double cream
• 1 Shallot (Finely diced)
• Unsalted butter (For basting the steak and a couple of knobs to emulsify the sauce; amounts not specified)
• Chives (Chopped, for serving; amount not specified)
• Parmesan (Grated, to toss with the frites before serving; amount not specified)
• Salt (Season the steak generously; amount not specified)
• Black pepper (Season the steak generously; amount not specified)
• Water (For rinsing the cut potatoes; amount not specified)
• Beef tallow (For searing the steak; amount not specified)

Steps

1. 1

   Season the ribeye generously all over with salt and black pepper. Set it uncovered in the refrigerator overnight to help it sear well, then take it out 1 hour before cooking.

2. 2

   Cut the peeled potatoes into fries of your desired thickness. Rinse them repeatedly in water until the water runs clear to remove excess starch.

3. 3

   Parboil the fries for 3–6 minutes, depending on their thickness; the source used 3 minutes. Lift them out and spread them on a tray lined with paper towels, drying them as much as possible.

4. 4

   Heat the vegetable oil to 150°C. Fry the fries for 5 minutes, then remove and drain them.

5. 5

   Put the drained fries in a bowl or box and freeze for about 20 minutes.

6. 6

   Heat the oil to 180°C and fry the chilled fries for about 5–6 minutes, or until nicely golden. Remove and drain on paper towels. Before serving, toss with grated Parmesan.

7. 7

   Set a pan over high heat with beef tallow. Lay in the steak and press gently on top, or use a steak weight.

8. 8

   Sear the steak for 3 minutes (2 minutes if it is not thick), then flip and continue searing until its internal temperature reaches 52°C for medium-rare.

9. 9

   Before removing the steak from the pan, baste it with butter, garlic, rosemary, and thyme. Take it out and pour most of the butter over it, leaving a little in the pan. Let the steak rest until plating.

10. 10

    Reduce the heat to medium. Add the diced shallot and crushed peppercorns, then sauté for 3 minutes.

11. 11

    Add the brandy and flambé. Cook for about 6–7 minutes to cook out the alcohol.

12. 12

    Add the beef stock and reduce for about 5 minutes.

13. 13

    Pour in the double cream and reduce until a glossy sauce forms. Add a couple of knobs of butter and emulsify the sauce.

14. 14

    After the steak has rested while the sauce was made, slice it. Plate with the sauce on top and serve with the frites and chopped chives.

Notes

The source does not specify amounts for salt, pepper, garlic, herbs, butter, beef tallow, chives, or Parmesan. It gives a range of 3–6 minutes for parboiling and 2–3 minutes for the first steak sear depending on thickness. Freezing the fries takes about 20 minutes; overnight steak refrigeration and the 1-hour tempering period are included in total time.

Nutrition per serving

• main
• French
• steak
• gluten-free
• deep-fried
• pan-seared
• double-fried
• comfort food