Steak au Poivre and Straw Fries with Green Salad
Perfectly seared fillet steak, rich peppercorn-brandy sauce, golden straw fries, and a fresh, crunchy green salad. A French classic!
Ingredients
- 2x 200g fillet steak
- 25ml veg oil
- Salt
- 50g butter
- 1 oxo cube
- Few sprigs of thyme and rosemary
- 2 cloves garlic skin on
Sauce
- 1 /2 shallot, peeled and diced
- 50ml brandy
- 200ml veal stock
- 1 tsp Dijon mustard
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine washed
- 100ml double cream
- Few sprigs of tarragon chopped
To serve
- Green salad of little gem watercress radish French dressing and straw fries
Method
Heat a non-stick fry pan to hot, season the steaks, drizzle in oil, pop into a non-stick fry pan and cook for 2 minutes, then flip over add the garlic and thyme and cook for 2 minutes add the butter when foaming spoon over the steaks, then pop them onto a plate to rest, sprinkle in a little oxo cube.
Tip the excess oil and butter away.
For the sauce use the steak pan to fry the shallot in butter for a minute add the brandy and flame add the stock and wine and reduce by half add peppercorns and cream reduce by ½ then finish with butter and tarragon.
Mix the leaves with a little French dressing. Deep fry the thin potato matches at 180c until crisp.
Serve the steak in the centre of the plate spoon the sauce around sit the straws on top pop the salad into small bowls.
Ingredients
- 2x 200g fillet steak
- 25ml veg oil
- Salt
- 50g butter
- 1 oxo cube
- Few sprigs of thyme and rosemary
- 2 cloves garlic skin on
Sauce
- 1 /2 shallot, peeled and diced
- 50ml brandy
- 200ml veal stock
- 1 tsp Dijon mustard
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine washed
- 100ml double cream
- Few sprigs of tarragon chopped
To serve
- Green salad of little gem watercress radish French dressing and straw fries
Method
Heat a non-stick fry pan to hot, season the steaks, drizzle in oil, pop into a non-stick fry pan and cook for 2 minutes, then flip over add the garlic and thyme and cook for 2 minutes add the butter when foaming spoon over the steaks, then pop them onto a plate to rest, sprinkle in a little oxo cube.
Tip the excess oil and butter away.
For the sauce use the steak pan to fry the shallot in butter for a minute add the brandy and flame add the stock and wine and reduce by half add peppercorns and cream reduce by ½ then finish with butter and tarragon.
Mix the leaves with a little French dressing. Deep fry the thin potato matches at 180c until crisp.
Serve the steak in the centre of the plate spoon the sauce around sit the straws on top pop the salad into small bowls.
