Steak Frites with Peppercorn Cream Sauce: A Belgian Recipe Guide

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is leaner and often less expensive than steak.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often less expensive than butter.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes offer more nutrients, while frozen fries save time.

Peel the potatoes and slice them into thin matchstick fries using a mandolin.

Set the deep fryer filled with beef tallow to 140C (285F) and cook the fries until tender.

Prepare the peppercorn cream sauce by draining and rinsing green peppercorns under cold water.

Melt butter in a saucepan until slightly brown, then add the peppercorns and deglaze with Cognac.

Add a frozen puck of homemade demi-glace to the pan and pour in cream, letting it simmer until thickened.

Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

Roast the tomatoes in a preheated oven at 220C (425F) for 10 to 15 minutes until soft and blistered.

Season the hanger steak with salt and black pepper and let it rest at room temperature for 20 minutes.

Heat a stainless steel pan over medium-high heat, add high smoke point oil, and sear the steak for 30 seconds on each side.

Turn down the heat, add butter, and baste the steak while cooking until it reaches 48C (120F).

Let the steak rest and give the fries their final fry in beef tallow heated to 180C (355F) until golden brown.

Slice the rested steak against the grain and plate it with the peppercorn sauce, crispy fries, and roasted tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary