Gevrey-Chambertin, Antonin Rodet 2020

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Season the striploin steak generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Steak

Once the oil is hot, add the steak to the skillet. Cook for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Remove from heat and let it rest.

Cook the Steak

In the same skillet, add butter and shallots. Sauté until soft. Add crushed black peppercorns and cook for 1 minute. Pour in the beef broth, scraping up any bits from the bottom of the skillet. Let it simmer for 5 minutes.

Make the Sauce

Stir in the heavy cream and let it simmer until thickened. Season with salt to taste. Remove from heat.

Finish the Sauce

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the cut potatoes in batches and fry until golden brown, about 5-7 minutes.

Fry the Potatoes

Remove fries from the oil and drain on paper towels. Season with salt while hot.

Drain and Season

Slice the rested steak and serve it on a plate with the peppercorn sauce drizzled over the top. Add a generous serving of fries on the side.

Plate the Dish

Striploin steak

Salt

Black pepper

Olive oil

Heavy cream

Black peppercorns, crushed

Beef broth

Shallot, finely chopped

Butter

Potatoes, cut into fries

Vegetable oil