How To Make Steak Frites with Peppercorn Sauce | Ep 613

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the two small potatoes thinly, avoiding making chips.

Soak the sliced potatoes in cold water for about 15 minutes.

Heat peanut oil to 150°C (300°F).

Drain the potatoes and ensure all water is removed.

Add the potatoes to the oil and cook for 4 to 5 minutes, stirring occasionally to prevent sticking.

Remove the fries from the oil and place them on a paper towel to cool down completely.

Let the oil cool down for about 10 to 15 minutes.

Bring the scotch fillet to room temperature before cooking.

Season the steak with salt and freshly cracked pepper on both sides.

Heat a large pan over medium to high heat and add 2 to 3 tablespoons of oil.

Once the pan is smoking, add the steak and cook for 3 minutes on one side without flipping.

Flip the steak and cook for another 3 minutes on the other side.

Remove the steak from the pan and let it rest.

Increase the oil temperature to 180°C (350°F).

Once the oil is at the right temperature, add the fries back in and cook for 2 to 3 minutes until golden brown.

Remove the fries and strain them onto a paper towel to remove excess oil, then season with sea salt.

In a small pan, add 1 cup of cream, 1 crushed garlic clove, and a couple of cracks of sea salt.

Grind in about 1 tablespoon of peppercorns and mix through on medium heat until slightly thickened, about a couple of minutes.

Turn off the heat once the sauce has thickened to the desired consistency.

Slice the rested steak and place it on a plate, pouring the peppercorn sauce over the top.

Garnish with finely sliced spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens