Steak frites
One of the simplest, yet most famous dishes across France. Found in every brasserie, steak, peppercorn sauce and a pile of fries. Tough to beat!
Steak au poivre (2 portions)
2 Sirloin steaks
1 Shallot (diced)
1 Garlic (diced)
30g Green peppercorns
30g Butter
100ml Cognac
200ml Beef sauce
100g Double cream
Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan.
Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce.
Cook the shallot and garlic first, followed by the green peppercorns.
Next, flambe the Cognac. Add all the remaining ingredients.
Carve the steaks.
Plate up and cover in peppercorn sauce.
French fries (4 portions)
4 Large potatoes (king Edward)
Vegetable oil
3 Rosemary (sprig)
Maldon salt
Cut the potatoes into chips, wash in ice water.
Place the potatoes in cold salted water and bring to the boil, gently simmer for around 2 minutes. Place on a rack and put into the fridge to dry.
Heat the oil to 130C and blanch your cooled chips for another 6mins approx. or until a fine skin has formed on the outside of the chip. Place on a rack and put into the fridge to dry.
Heat the oil to 175C cook your chips until nicely golden brown all over, drain excess oil, season with rosemary salt whilst hot and tuck in.
