Steak au Poivre and Frites
Ingredients: Russet Potatoes, Salt, Shallots, Green Peppercorns in Brine, Black Peppercorns · 60 min cook time · 785kcal · ~₩37,600
Ingredients
4개 Russet Potatoes, 1꼬집 Salt, 2개 Shallots, 1병 Green Peppercorns in Brine, 2큰술 Black Peppercorns, 1병 Peanut Oil, 1덩어리 Denver Steak, 50ml Cognac, 200ml Beef Stock, 2큰술 Crème fraîche de Normandie, 1큰술 Demi-glace, 0.5작은술 Sichuan Pepper
Instructions
1. Wash the potatoes thoroughly. Cut off the ends to create a stable base. Slice the potatoes into even, quarter-inch thick batonnets (little sticks). Place the cut potatoes in a bowl of cold water to rinse off excess starch. Change the water until it runs clear. Let the potatoes soak under running water to ensure all starch is removed.
2. Bring a pot of heavily salted water to a boil. Add the rinsed potatoes and blanch for approximately 4 minutes, until cooked through but still firm. Remove the blanched potatoes and spread them in a single layer on a wire rack set over a baking sheet to allow them to steam out and cool completely. Place the baking sheet in the refrigerator to chill the fries.
3. Prepare the shallots for the sauce. Cut the shallots in half lengthwise, peel them, and then smash them gently to separate the layers. Julienne the shallots into long, thin strips. Then, finely dice the julienned shallots into a brunoise (small cubes). Set aside in a small bowl.
4. Prepare the peppercorns for the sauce. Drain the green peppercorns from their brine and set aside. Place the toasted black peppercorns on a cutting board. Use the bottom of a heavy pan to crush them coarsely. You want texture, not a fine powder. Set aside.
5. Prepare the steak. Pat the Denver steak dry with paper towels. Season generously with the crushed black peppercorns, pressing them into the meat to form a crust. Season with salt. Set aside to rest while preparing the oil for frying.
6. Heat peanut oil in a cast iron pot to 150°C (302°F) for the first fry. Use a thermometer to monitor the temperature. Once the oil is at temperature, carefully add the chilled blanched fries in small batches. Fry for approximately 5 minutes, until they are cooked through but have no color. Remove the fries and place them back on the wire rack to cool.
7. Heat a stainless steel pan over high heat. Add a small amount of peanut oil, just enough to coat the bottom of the pan. Once the pan is hot (water droplets should evaporate immediately), place the seasoned steak in the pan. Place meat weights on top of the steak to ensure even contact with the pan and a good crust. Sear for 2-3 minutes per side for a rare to medium-rare doneness. Remove the steak from the pan and let it rest on a wire rack.
8. While the steak rests, make the sauce. In the same pan used for the steak (do not rinse it, as the fond adds flavor), add the diced shallots and a pinch of salt. Sauté until softened. Deglaze the pan with cognac, igniting it to flambé and burn off the alcohol while releasing flavors. Add the green peppercorns, beef stock, crème fraîche, and demi-glace. Stir continuously to emulsify the sauce and create a smooth, glossy consistency. The sauce should be thick enough to coat the back of a spoon (nappé). Add a final splash of fresh cognac for complexity.
9. Return the rested steak to the sauce to warm through. Meanwhile, increase the oil temperature in the cast iron pot to 180°C (356°F) for the second fry. Fry the blanched fries until golden brown and crispy. Remove and immediately season generously with salt.
10. Slice the steak against the grain into thick pieces. Arrange a generous pile of crispy fries on a plate. Pour some sauce on the bottom of the plate, next to the fries. Place the sliced steak on top of the sauce, fanning it out. Drizzle additional sauce over the steak and fries. Serve immediately.
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