Caribbean Steak Frites with Rum Peppercorn Sauce | Chef Winston

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut Burbank potatoes into batnet shapes and soak in water for about 60 minutes.

Drain the soaked potatoes and pat them dry with paper towels.

Preheat oil in a deep pot to 300°F for blanching the fries.

Gently place the dried potatoes into the oil to start blanching for the first fry.

Remove the potatoes from the oil and place them on a rack to drain.

Season the New York strip steak generously with steak and burger seasoning and smoked paprika on all sides.

Heat a cast iron skillet and add olive oil.

Place the seasoned steak in the skillet and let it cook without moving for 3 to 4 minutes to develop a crust.

Add butter and smashed garlic to the skillet, along with fresh thyme, and baste the steak with the melted butter.

Transfer the skillet with the steak into the oven to finish cooking.

In the same skillet, add oil and butter to prepare the sauce after removing the steak.

Add finely diced shallots to the skillet and sweat them down over medium heat.

Add black peppercorns to the shallots and toast them slightly.

Pour in dark rum and let it reduce while the alcohol burns off.

Stir in Dijon mustard and beef stock, bringing the mixture to a boil and letting it reduce to concentrate the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens