Steak au poivre, frites

Peppercorn-crusted steak served with a rich and creamy peppercorn and cognac sauce, and a pile of crisp pommes frites.

Peppercorn sauce (feeds 6):

380g beef trim
140g shallot (sliced)
45g garlic cloves
17g black peppercorn
17g white peppercorn
17g green peppercorn
80ml white wine vinegar
165ml white wine
250ml brandy
500ml brown chicken stock
500ml beef stock
15g thyme
160ml double cream

1. Start by colouring the beef, once brown, add the shallots, garlic and all peppercorns – caramelise.

2. De-glaze with white wine vinegar, followed by wine and brandy, reduce by half.

3. Add both stocks + thyme and cook until it’s a saucy consistency, add the cream and simmer for another 5 minutes then strain off.

4. If you want some extra punch chop some green peppercorns and add to the finished sauce.

Frites:

1. Cut maris piper or king Edward potatoes, rinse the starch off in ice cold water & dry.

2. Fry @ 180 degrees for 3 to 4 minutes or until golden brown. Season with table salt while hot.

Steak:

1. Pick your steak – I’ve used bavette in the video, season heavily with salt & pepper.

2. Cook for approx 2 minutes on each side depending on cut.

3. Rest the steak for the length of time you’ve cooked it at a minimum.