Steak Au Poivre & Frites Recipe
Szechuan peppercorn au poivre sauce, kombu.
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Ingredients
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Steak and Frites
Method
Preparation and Cooking
Prepare the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and dry them thoroughly.
Prepare the Steak
Season the ribeye steaks with salt and crush the Szechuan peppercorns. Press the peppercorns onto both sides of the steaks.
Cook the Steak
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.
Make the Sauce
In the same skillet, add the remaining butter and shallots, sautéing until translucent. Carefully add the cognac and flambe if desired. Stir in the heavy cream and chopped kombu, cooking until the sauce thickens. Season to taste.
Serve
Slice the rested steaks, plate with fries, and drizzle the Szechuan peppercorn sauce over the top. Enjoy!
