Steak Frites with Peppercorn Sauce
A classic French-inspired steak frites dish featuring perfectly seared ribeye steaks, a rich green peppercorn au poivre sauce, and extra crispy double-fried potatoes.
Ingredients
- •2 steaks ribeye steak (seared and oven-finished)
- •for basting butter
- •sprig rosemary
- •cloves garlic
- •leaf bay leaf
- •to taste green peppercorn sauce (au poivre)
- •mound potatoes (parboiled and double-fried)
- •for coating potato starch
- •to taste salt
- •serving prickly greens (tossed)
- •to taste dijon shallot vinaigrette
Method
- 1Sear the ribeye steaks to achieve a deep brown crust, then finish in the oven.
- 2Baste the steaks in butter with rosemary, garlic, and bay leaf.
- 3Slice the steaks thinly across the grain.
- 4Prepare the fries by parboiling, drying, tossing in potato starch, and double-frying until crispy. Season with salt.
- 5Toss the prickly greens with the Dijon shallot vinaigrette.
- 6Plate the sliced steak on a bed of green peppercorn sauce, top with more sauce, and serve with the fries and salad.