Lori Jayne Steak Frites

Lori Jayne Steak Frites | www.iamafoodblog.com

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The sauce is so good that I make a double batch to ladle all over fries, no steak needed.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, French

Keyword: fries, steak

Servings:

Calories: 273kcal

Ingredients

Steak Butter

beef fat trimmings as much as your steaks provide
1/2 cup unsalted butter
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tbsp garlic minced

Sauce

1 cup shallots chopped
2 tsp olive oil
1 tbsp garlic minced
1 tbsp cognac
1/4 cup white wine
1 tbsp fish sauce
1 tbsp sweet soy sauce
2 tsp rice vinegar
1 cup chicken stock
1/2 cup heavy cream
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 tbsp mixed whole peppercorns
1/2 tbsp sichuan peppercorns whole preferred

Steak Frites

4 servings fries of choice
4 medium steaks of choice short ribs preferred, about 6oz each

Instructions

Make the steak butter: add your steak trimmings to a small sauce pot, along with the unsalted butter, rosemary, and thyme. Heat on the smallest burner you have, on the lowest heat, for 1 hour minimum. When the hour is up, stir in the garlic and remove from the heat, letting the steak butter infuse.
Make the au poivre sauce: Add 4 tbsp steak butter, along with 2 tsp olive oil to a wide bottomed sauce pan. Gently cook the shallots over low heat, stirring occasionally, for 30 minutes or until they start to turn jammy and translucent.
Add 1 tbsp of garlic to the shallots and continue to cook, stirring, until the garlic is fragrant. Deglaze with 1 tbsp cognac, scraping the bottom of the pan to incorporate the fond. Add the wine.
When the sauce is gently bubbling, stir in the fish sauce, sweet soy sauce, and rice vinegar, then add the chicken stock and reduce by a third.
Stir in the cream and bring to a gentle boil, then remove from the heat. Add the rosemary and thyme and let sit, off the heat.
Meanwhile: toast the whole peppercorns in a dry pan over low heat, tossing until they smell toasty and fragrant. Let cool, then crush with a blender or food processor.
Strain the sauce and add the crushed peppercorns. Keep the sauce warm over very low heat.
Make the steaks to your liking or: Generously season all sides of the steaks with salt and pepper. If you have some, heat up a little leftover steak fat in a cast iron pan over high heat. When hot and smokey, add the steaks to the pan and cook without moving for 3 minutes. Flip the steaks and continue cooking for 3 more minutes, then remove the pan from the heat.
Baste generously with the steak butter on both sides and let rest for 5-10 minutes while you cook or obtain your favorite fries.
Enjoy: Slice the rested steak into about 1/4 inch slices. Make a bed of frites and fan the steak out on top. Generously ladle on the warm au poivre sauce. Enjoy immediately, with chopsticks.

Notes

Estimated nutrition is for sauce only. It's going to depend on how many fries you eat, you monster. 🍟🍟🍟🍟🍟🍟

Nutrition