Maison Ardoise · Main dishes

Bistro Steak Frites with Green Peppercorn Cream Sauce

Name: Bistro Steak Frites with Green Peppercorn Cream Sauce
Total time: 75 min
Yield: 4 servings
Ingredients: 800 g Strip loin steaks, about 2.5 cm thick (2 x 400 g); 2 tsp Salt; 1 tsp Black pepper; 1 tbsp Neutral oil; 1000 g Russet potatoes; 4 tbsp Vegetable oil, for the frites; 30 g Unsalted butter; 1 whole Shallot; 3 tbsp Brandy or cognac (or extra stock); 200 ml Low-sodium beef stock; 125 ml Heavy cream (35%); 1.5 tbsp Green peppercorns in brine, drained; 1 tsp Dijon mustard; 5 g Fresh flat-leaf parsley

Well-seared strip steaks rested and sliced, served with crisp, golden oven frites and a quick pan sauce of shallot, brandy, beef stock, cream and soft green peppercorns. The neighbourhood bistro dinner, no deep fryer needed.

75 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Strip loin steaks, about 2.5 cm thick (2 x 400 g)800 g
Salt2 tsp
Black pepper1 tsp
Neutral oil1 tbsp
Russet potatoes1000 g
Vegetable oil, for the frites4 tbsp
Unsalted butter30 g
Shallot1 whole
Brandy or cognac (or extra stock)3 tbsp
Low-sodium beef stock200 ml
Heavy cream (35%)125 ml
Green peppercorns in brine, drained1.5 tbsp
Dijon mustard1 tsp
Fresh flat-leaf parsley5 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (butter, cream), mustard and sulphites (brandy, peppercorns in brine).

Method

Start the frites

Heat the oven to 220°C (425°F). Scrub the potatoes and cut them into 1 cm thick batons. Soak in a bowl of cold water for 10 minutes, then drain and dry them very well on a clean towel.

Bake the frites

Toss the potatoes with the vegetable oil and 1 tsp of the salt and spread over 2 large lined baking trays so they do not touch. Bake for 35–40 minutes, turning once halfway and swapping the trays, until deep golden and crisp.

Prepare the steaks

While the frites bake, take the steaks out of the fridge, pat them dry and season with the remaining 1 tsp salt and the pepper. Wash your hands after handling the raw beef.

Sear to your liking

Heat a large cast-iron or heavy skillet over high heat until smoking. Add the neutral oil, then the steaks, and cook for 3–4 minutes per side, turning once. Add 15 g of the butter for the last minute and spoon it over. For medium-rare, take them off at 57°C (135°F) on an instant-read thermometer; they climb to about 63°C (145°F) as they rest, which is the safe minimum for whole beef steaks. Rest on a board for 8 minutes.

Make the peppercorn sauce

Pour off all but 1 tbsp of fat from the pan and turn the heat to medium. Add the remaining butter and the finely chopped shallot and cook for 2 minutes. Off the heat, pour in the brandy, then return to the heat and let it bubble almost away (stand back, it may flare). Add the stock and simmer for 3 minutes, until reduced by half. Stir in the cream, peppercorns (lightly crushed) and mustard and simmer for 2–3 minutes, until it coats a spoon. Add any juices from the resting steaks.

Slice and serve

Slice the steaks across the grain about 1 cm thick. Serve with a pile of frites, the sauce spooned over or alongside, and a scattering of chopped parsley.

Drying the potatoes properly and giving them space on the trays is what makes oven frites crisp. For medium steaks, cook to 71°C (160°F) on the thermometer.

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