Steak Fries with Green Peppercorn Sauce
Steak Fries with Green Peppercorn Sauce
Ingredients
For the Sirloin Steak
- 2 sirloin steaks
- 30 g butter
- 1 tablespoon oil
- 2 garlic cloves, crushed
- few sprigs thyme
- few sprigs rosemary
- as needed salt
- as needed freshly ground black pepper
For the Green Peppercorn Sauce
- 300 ml cream
- 2 tablespoons green peppercorns in brine
- 50 ml dry white wine
- 1 tablespoon beef stock concentrate
- 1 tablespoon soy sauce
- 1 teaspoon mustard
- 1 shallot, finely chopped
- 1 teaspoon salt
For the Fries
- 2 baking potatoes
- as needed oil, for frying
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
- 1 garlic clove, finely grated
- as needed salt
Instructions
- 1
Peel the 2 baking potatoes and cut them into uniform fry shapes. Place the cut fries in a bowl of cold water and let them soak for at least 15 minutes to remove excess starch. This is crucial for crispy fries.
⏱️ 15 min
- 2
While the fries are soaking, season the 2 sirloin steaks generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min
- 3
Heat a heavy-bottomed pan over high heat, then add 1 tablespoon of oil. Once the pan is hot, place the seasoned sirloin steaks into the pan. Cook for 3-4 minutes until a deep brown crust forms on the first side.
⏱️ 4 min
- 4
Flip the steaks to the other side. Add 30 grams of butter, 2 crushed garlic cloves, and a few sprigs of thyme and rosemary to the pan. Continuously baste the steaks with the melted butter and aromatics as they finish cooking to your desired doneness (e.g., 3-4 minutes for medium-rare).
⏱️ 4 min
- 5
Remove the steaks from the pan and let them rest on a cutting board or plate. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 6
Using the same pan where the steaks were cooked (with the rendered fat and aromatics), add 1 finely chopped shallot. Sauté until softened, about 2-3 minutes.
⏱️ 3 min
- 7
Pour in 50 ml of dry white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook until the wine has mostly evaporated, about 2 minutes.
⏱️ 2 min
- 8
Add 2 tablespoons of green peppercorns in brine, 1 tablespoon of beef stock concentrate, and 1 tablespoon of soy sauce. Stir well to combine.
⏱️ 1 min
- 9
Stir in 1 teaspoon of mustard. Pour in 300 ml of cream and add 1 teaspoon of salt. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it has thickened to the desired consistency, about 5-7 minutes.
⏱️ 7 min
- 10
While the sauce is simmering, drain the soaked fries and pat them thoroughly dry with a clean kitchen towel. Ensuring they are very dry is crucial for crispiness.
⏱️ 3 min
- 11
Heat oil for frying in a deep pot or fryer to 160°C (325°F). Perform a first fry: Fry the potatoes in batches for 4-6 minutes until they are light golden and slightly cooked through but not yet crispy. Do not overcrowd the fryer.
⏱️ 6 min•🌡️ 160
- 12
Remove the fries from the oil and drain them on a wire rack or paper towels. Allow them to cool slightly.
⏱️ 5 min
- 13
Increase the oil temperature to 190°C (375°F). Perform a second fry: Fry the potatoes again in batches for 2-4 minutes until they are deep golden brown and crispy.
⏱️ 4 min•🌡️ 190
- 14
Remove the fries from the oil and drain them thoroughly. Transfer the hot fries to a large bowl.
⏱️ 1 min
- 15
Add 2 tablespoons of chopped parsley, 2 tablespoons of grated Parmesan, 1 finely grated garlic clove, and a pinch of salt to the hot fries. Toss everything together until the fries are evenly coated.
⏱️ 2 min
- 16
Slice the rested sirloin steaks against the grain. Arrange the sliced steak on a serving plate. Place a generous portion of the seasoned fries next to the steak. Spoon the warm green peppercorn sauce generously over the sliced steak. Garnish with additional fresh herbs if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Fries with Green Peppercorn Sauce
For the Sirloin Steak
- 2 sirloin steaks
- 30 g butter
- 1 tablespoon oil
- 2 garlic cloves, crushed
- few sprigs thyme
- few sprigs rosemary
- as needed salt
- as needed freshly ground black pepper
For the Green Peppercorn Sauce
- 300 ml cream
- 2 tablespoons green peppercorns in brine
- 50 ml dry white wine
- 1 tablespoon beef stock concentrate
- 1 tablespoon soy sauce
- 1 teaspoon mustard
- 1 shallot, finely chopped
- 1 teaspoon salt
For the Fries
- 2 baking potatoes
- as needed oil, for frying
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
- 1 garlic clove, finely grated
- as needed salt
Instructions
- 1
Peel the 2 baking potatoes and cut them into uniform fry shapes. Place the cut fries in a bowl of cold water and let them soak for at least 15 minutes to remove excess starch. This is crucial for crispy fries.
⏱️ 15 min - 2
While the fries are soaking, season the 2 sirloin steaks generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min - 3
Heat a heavy-bottomed pan over high heat, then add 1 tablespoon of oil. Once the pan is hot, place the seasoned sirloin steaks into the pan. Cook for 3-4 minutes until a deep brown crust forms on the first side.
⏱️ 4 min - 4
Flip the steaks to the other side. Add 30 grams of butter, 2 crushed garlic cloves, and a few sprigs of thyme and rosemary to the pan. Continuously baste the steaks with the melted butter and aromatics as they finish cooking to your desired doneness (e.g., 3-4 minutes for medium-rare).
⏱️ 4 min - 5
Remove the steaks from the pan and let them rest on a cutting board or plate. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 6
Using the same pan where the steaks were cooked (with the rendered fat and aromatics), add 1 finely chopped shallot. Sauté until softened, about 2-3 minutes.
⏱️ 3 min - 7
Pour in 50 ml of dry white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook until the wine has mostly evaporated, about 2 minutes.
⏱️ 2 min - 8
Add 2 tablespoons of green peppercorns in brine, 1 tablespoon of beef stock concentrate, and 1 tablespoon of soy sauce. Stir well to combine.
⏱️ 1 min - 9
Stir in 1 teaspoon of mustard. Pour in 300 ml of cream and add 1 teaspoon of salt. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it has thickened to the desired consistency, about 5-7 minutes.
⏱️ 7 min - 10
While the sauce is simmering, drain the soaked fries and pat them thoroughly dry with a clean kitchen towel. Ensuring they are very dry is crucial for crispiness.
⏱️ 3 min - 11
Heat oil for frying in a deep pot or fryer to 160°C (325°F). Perform a first fry: Fry the potatoes in batches for 4-6 minutes until they are light golden and slightly cooked through but not yet crispy. Do not overcrowd the fryer.
⏱️ 6 min•🌡️ 160 - 12
Remove the fries from the oil and drain them on a wire rack or paper towels. Allow them to cool slightly.
⏱️ 5 min - 13
Increase the oil temperature to 190°C (375°F). Perform a second fry: Fry the potatoes again in batches for 2-4 minutes until they are deep golden brown and crispy.
⏱️ 4 min•🌡️ 190 - 14
Remove the fries from the oil and drain them thoroughly. Transfer the hot fries to a large bowl.
⏱️ 1 min - 15
Add 2 tablespoons of chopped parsley, 2 tablespoons of grated Parmesan, 1 finely grated garlic clove, and a pinch of salt to the hot fries. Toss everything together until the fries are evenly coated.
⏱️ 2 min - 16
Slice the rested sirloin steaks against the grain. Arrange the sliced steak on a serving plate. Place a generous portion of the seasoned fries next to the steak. Spoon the warm green peppercorn sauce generously over the sliced steak. Garnish with additional fresh herbs if desired.
⏱️ 5 min