The perfect date night dinner! This recipe tastes like something you'd get from a five star restaurant. Indulge in a culinary delight with my tantalizing recipe for Steak Frites with Creamy Peppercorn Sauce. Begin by searing tender cuts of steak to perfection, ensuring a juicy, melt-in-your-mouth texture. Meanwhile, prepare a luscious creamy peppercorn sauce, combining the richness of cream with the bold flavors of freshly cracked peppercorns, creating a symphony for the taste buds. Serve the succulent steak alongside golden, crispy fries, cooked to a satisfying crunch. The marriage of flavors between the savory steak, the creamy sauce, and the crispy fries creates an unforgettable dining experience that will have your guests clamoring for seconds. Whether for a special occasion or a cozy night in, this dish promises to elevate any mealtime affair to gourmet heights.
Servings: 2
Ingredients:
2 russet potatoes, julienned
1 lb steak: (I used a Top Sirloin) - Other options: ribeye steak, bavette, hanger steak, New York strip
Vegetable oil or canola oil, for frying frites
1 tablespoon vegetable, canola oil, or avocado oil to sear steak
2 tablespoons unsalted butter
3 garlic cloves
Salt + pepper
Optional to toss in with fries at the end: parsley, extra virgin olive oil, and parmesan
For the creamy peppercorn sauce:
1/2 tablespoon whole black peppercorns, crushed see notes on how to crush
3/4 cup heavy cream
1/4 cup beef stock/broth
1 shallot, finely diced
1 clove garlic, finely diced
1 tablespoon butter
1 teaspoon Worcestershire sauce
Salt, to taste
Recipe:
Begin by prepping your potatoes. Scrub them and then julienne them into very thin pieces. I actually manually julienned my potatoes because I didn't have a mandoline slicer, but it is SO much easier to use a mandoline slicer for it because it cuts your fries into even shoestring pieces.
Place your chopped potatoes into a bowl of ice water (I salted the water to help give it extra salty flavor). Set in the fridge anywhere from 30 minutes to 2 hours. The longer the better!
After the time has passed for your fries being in the fridge, remove them from the ice water onto a paper towel. Pat until dry. Heat up a deep-fryer or a deep cast iron skillet and fill it with any neutral oil (peanut oil, canola oil, vegetable oil). Heat to 300 degrees F. Alternatively, you may cook this in the air-fryer if you toss the potatoes in olive oil, salt and pepper. While your fryer is heating up, line a baking sheet with paper towels to place the fries on after they're done frying.
Add your potatoes into the fryer using a slotted spoon. Cook them for ~10 minutes - you do not want the fries to have color on them, just for them to be tender. Place them on the baking sheet lined with paper towels and then put them into the fridge for 20 minutes to 1 hour.
While these are in the fridge, take your steaks out so that they can get to room temperature. Season them with salt and pepper on each side. Leave out.
Once the fries have been in the fridge from 20 minutes to 1 hour, remove them and heat up the same oil you used before to 400 degrees F. You are going to brown the fries this time. Don't overcrowd your fryer though, or else they won't cook properly. Do them in batches to get the best result. Place back on the baking sheet that you initially used once the fries are browned and cooked.
Move the cooked fries a large bowl and toss with salt, pepper, a drizzle of olive oil, chopped parsley and parmesan. Set aside.
Now begin on the steaks. Heat a cast iron skillet (or regular pan if you don't have one) until it's hot and add oil- I did medium/high heat. Sear for 4-5 minutes on one side, then flip. Once flipped, add on your butter and garlic cloves. Baste the steak by spooning the butter onto the steak (the easiest way to do this is tilting the pan ever so slightly so that the butter falls into the spoon and then baste it back onto the top of the steak. Cook the steak until it to the temperature of your liking. For example, if you like medium rare, the temperature will be 135 degrees F. Let rest for about 10-13 minutes and slice against the grain.
While this is resting, leave the cast iron skillet on and begin your peppercorn sauce. Leave any excess butter/fat from the steak - it'll make the sauce even better!
To the cast iron that you cooked the steaks in, add in the butter and then fry the shallots (about 2-3 mins). Add in the garlic and peppercorns until the garlic begins to brown (about 1 min). Reduce the heat to a simmer. Add in Worcestershire sauce, beef stock, then stir in your cream. Add salt to taste. Let set on simmer for 8-12 minutes. The sauce should be able to coat the back of a spoon once done.
Remove from heat and pour into jar/jug. It'll thicken the longer you leave it sitting.
Serve the steak topped with the creamy peppercorn sauce and then top with the shoestring fries. Enjoy!
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