Steak Frites Recipe
Ribeye cap topped with sherry-peppercorn cream sauce served with truffle shoe string potatoes & roasted garlic aioli
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Ingredients
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Steak
Sherry-Peppercorn Cream Sauce
Truffle Shoestring Potatoes
Roasted Garlic Aioli
Method
Steak Preparation
- 1
Sherry-Peppercorn Cream Sauce
- 2
Make the Sauce
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes. Add sherry and simmer until reduced by half. Stir in heavy cream and green peppercorns, then simmer until thickened. Season with salt to taste.
Truffle Shoestring Potatoes
- 3
Prepare the Potatoes
Julienne russet potatoes into thin strips. Rinse and pat dry. Heat oil in a deep fryer or large pot, and fry potatoes until golden and crispy. Drain on paper towels, drizzle with truffle oil, and season with salt.
Roasted Garlic Aioli
- 4
Make the Aioli
In a bowl, mix mayonnaise with roasted garlic and lemon juice. Blend until smooth. Season with salt to taste.
