Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Angus Striploin Recipe

Angus Striploin Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h
Serves2

Frites, Peppercorn Sauce, Compound Butter, Watercress

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Ingredients

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Steak

Frites

Peppercorn Sauce

Compound Butter

Garnish

Method

Steak Preparation

  1. 1

    Season the Steak

    Pat the Angus striploin steaks dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Steak

    Heat olive oil in a skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Frites Preparation

  1. 3

    Prepare the Potatoes

    Cut the russet potatoes into thin strips and soak them in water for at least 30 minutes to remove excess starch.

  2. 4

    Fry the Potatoes

    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-6 minutes. Drain on paper towels and season with salt.

Peppercorn Sauce Preparation

  1. 5

    Sauté Shallots

    In the same skillet used for the steak, melt butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2 minutes.

  2. 6

    Make the Sauce

    Add crushed black peppercorns and beef broth to the skillet. Bring to a simmer and cook for 5 minutes. Stir in heavy cream and simmer until thickened, about 3-4 minutes.

Compound Butter Preparation

  1. 7

    Mix Ingredients

    In a bowl, combine softened butter, minced garlic, chopped parsley, and lemon zest. Mix well until fully combined.

  2. 8

    Shape and Chill

    Spoon the mixture onto a piece of plastic wrap, roll into a log, and refrigerate until firm.

Plate and Serve

  1. 9

    Serve the Dish

    Slice the rested steak and place it on a plate. Serve with frites, drizzle with peppercorn sauce, and top with a pat of compound butter. Garnish with fresh watercress.

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