Steak Frites with Peppercorn Sauce

A classic and indulgent French favorite, featuring perfectly seasoned steak paired with crispy French fries and a rich peppercorn sauce.

By @papabwoi

Original recipe source

Cook time: 120 minutes

Servings: 4

Ingredients

• 1 piece Hanger steak Or any steak you prefer
• 0.5 Tbsp Salt For dry brining
• 3 pieces Russet potatoes
• 0 Water Enough to submerge potatoes
• 2 Tbsp Vinegar
• 1 Tbsp Salt
• 0 Cooking oil Enough to fill 1/3 of a pot
• 0 Avocado oil High smoke point
• 4 Tbsp Butter
• 3 cloves Garlic For basting
• 0 Rosemary
• 0 Thyme
• 1 piece Shallot Chopped
• 1.5 Tbsp Green peppercorns
• 0.25 cup Brandy Or any drink of your choice
• 0.5 cup Beef stock
• 0.25 cup Cream
• 1 Tbsp Green peppercorns
• 2 Tbsp Butter

Instructions

1. Dry brine the steak by covering it entirely with salt and leave it in the fridge for at least 1 hour, overnight is best.
2. Prepare French fries by cutting Russet potatoes into 1/2 inch thick strips.
3. Boil potatoes in water with vinegar and salt until they are nearly breaking.
4. Cool the fries in a freezer before frying them initially at 285°F (140°C) for 10 minutes.
5. Fry the potatoes a second time at 375°F (190°C) until golden and crispy.
6. Dry the steak and heat oil in a hot pan, then sear the steak on all sides.
7. Add butter, garlic, and herbs to baste the steak for about 1 minute.
8. Finish steak in the oven at 280°F until desired temperature.
9. Rest steak for at least 5 minutes before slicing.
10. Make peppercorn sauce: sauté shallots and crushed green peppercorns in the steak pan.
11. Deglaze pan with brandy, reduce, and add beef stock.
12. Add cream and additional peppercorns, reduce, and finish sauce with butter.