Steak Frites w/ Peppercorn Sauce!

Steak Frites w/ Peppercorn Sauce!

Frites

4 large russet potatoes, washed and cut into ⅓ inch strips
1 Tbsp white vinegar
2 tsp salt
2 tsp baking soda
3 qt frying oil
Kosher salt

Steak

2 ribeye or new york steaks (at least 1 inch thick)
Kosher salt
2 Tbsp black peppercorns
2 Tbsp white peppercorns
2 Tbsp pink peppercorns
2 Tbsp avocado oil
4 Tbsp unsalted butter
3 cloves smashed garlic
1 small bunch fresh thyme
3 sprigs fresh rosemary

Peppercorn sauce

1 small shallot, finely diced
3 cloves garlic, finely chopped
1 ½ Tbsp reserved crushed pepper
¼ cup cognac
2 cups good beef stock
1 Tbsp worcestershire sauce
3 Tbsp heavy cream
2 Tbsp green peppercorns
1 Tbsp fresh horseradish, grated
2 Tbsp cold unsalted butter, cubed

For Garnish
Chives
Fries, to start, fill a large bowl with cold water.

Wash and cut your potatoes into ⅓ inch strips and add them to the water. Mix well to remove some of the starch then drain off the water.

Fill a large pot ⅔ of the way with water and bring to a boil. Once boiling add, white vinegar, baking soda and salt.

Blanching: Add your fries carefully to the pot and cook for about 2 minutes until slightly soft but not fully cooked. When you break one in half it should not snap like it’s raw but it should be cooked with slight resistance. Make sure not to over cook this. Remove your fries to a couple of wire racks to cool.

First fry: Heat your frying oil in a large pot to 330°F.

Carefully add your fries in batches and fry for 1-2 minutes until par cooked but not golden. Remove to a wire rack and set aside while we work on our steak.

Prep the steak, pat the steak very dry with a paper towel, drizzle with a touch of oil and evenly coat on all sides.Season the steak generously with salt on both sides.

Add all of your peppercorns to a morton & pestle and grind until crushed into a coarse texture. Reserve one tablespoon of the crushed pepper, add the remaining pepper to a plate, spread it out into an even layer and firmly press one side of both of your steaks into the pepper. Add your steaks to a wire rack peppercorn side up. Set aside

Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks peppercorn side up. Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms then carefully flip, turn the heat to medium and add the butter, garlic, thyme and rosemary. Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness. Remove to a wire rack peppercorn side up to cool.

Rest the steak for at least 8 minutes while you make the sauce and fry the potatoes for a second time.

Make the sauce, set the same pan that you cooked the steak in over medium heat and remove all but 1 Tbsp of fat. Saute your shallots and garlic for 1-2 minutes until softened. Add the crushed peppercorns and cook for 1-2 minutes until fragrant. Next, turn down the heat, carefully add the cognac and cook for 1-2 minutes until the alcohol has evaporated. Next add the beef stock and worcestershire sauce and reduce by 75% then add the heavy cream, green peppercorns. and horseradish. Reduce for 1-2 more minutes until nice and thickened. Turn off the heat and add the butter. Constantly mix until the butter is melted.

Second fry: Carefully add your par cooked fries to the oil in batches and fry for 1-2 minutes until beautiful golden brown and crispy. Remove to a wire rack and season generously with salt.

Once your steak has rested, sliced ½ inch thick.

On a plate add sliced steak slightly offset. Fan it out so it looks nice, add a generous amount of fries on the side and generously drizzle your peppercorn sauce nicely over the steak. Garnish with sliced chives and enjoy!