Pink Peppercorn Steak Frites
- 3 large russet potatoes peeled and cut into ¼ inch batons
- 1 tbsp white vinegar
- Canola oil for frying
- Kosher salt
- 2 -1 inch thick steaks of choice I used Denver steak*
- Kosher salt and pepper to taste
- 2 tsp shiitake mushroom powder**
- Olive oil
- 3 tbsp unsalted butter
- 2 fresh bay leaves or dried
- A few sprigs of fresh thyme
- 3 cloves of garlic smashed
- 2 small shallots minced
- 1 tablespoon pink peppercorns crushed
- ⅓ cup Cognac or brandy
- ½ cup beef stock
- ½ cup heavy cream
- Thinly sliced fresh chives
- Add potatoes to a large pot and rinse under cold water until the water runs clear.
- Fill up the pot with cold water to cover the potatoes. Add in vinegar.
- Bring to a boil over high heat and boil potatoes for 3-4 minutes, until they are just barely fork tender. You don’t want the potatoes to be too tender and fall apart.
- Transfer potatoes to a sheet tray lined with a wire rack. Let cool to room temperature and dry for at least 30 minutes. Season the steaks all over with salt, pepper, and mushroom powder. Set aside at room temperature.
- Meanwhile, preheat the oven to 200°F. Add 1 ½ – 2 inches of canola oil to a large pot and attach a candy thermometer to the side. Heat oil over medium heat until the temperature hits 350°F
- Carefully add half of the fries (be sure they are completely dry!) to the hot oil and fry until golden and crispy, 8-10 minutes, adjusting the heat as needed to maintain the oil temperature.
- Remove the fries from the hot oil using a slotted spoon directly into a large bowl. Toss with salt and transfer to a wire rack. Keep the fries warm in the oven while you fry the second batch.
- Bring the oil back up to temperature (350°F) before adding the second batch of fries. Fry and season the second batch in the same manner as above. Keep all fries warm in the oven while you prepare the steak.
- Coat a large skillet with oil and heat over medium-high heat until hot.
- Add in both steaks and sear until golden, about 3-5 minutes.
- Flip steaks and sear for 1 minute. Immediately add in butter, bay leaves, thyme and garlic.
- Let butter melt and continue to cook for another 2-3 minutes, basting the steak with the hot butter continuously. These times will result in a medium rare doneness, but cook the steak to your desired doneness of course! Times may vary as well from steak to steak.
- Remove the steak to a plate or wire rack and pour the hot butter and aromatics over, keeping about 1 tbsp of fat in the pan.
- With the pan over medium heat, add in shallots and cook until translucent, about 2 minutes.
- Add in the peppercorns to toast, about 1 minute.
- Turn off the heat and add in the Cognac. Use the residual heat to reduce the Cognac by half, about 1 minute.
- Return the pan to medium heat (being careful of the potential for flambe), and add in beef broth. Reduce by half, about 2-3 minutes.
- Add in cream and reduce until the sauce has thickened and coats the back of a spoon, about another 2 minutes. Season with salt and black pepper to taste.
- Slice the steak against the grain, spoon the hot sauce over, and garnish with chives. Serve with the fries on the side.
*Hanger steaks or New York strips would also be great here! **To make shiitake mushroom powder: Take about ½ ounce of dried shiitakes and blend them until powdery in a blender. You can also use a food processor, but it won’t get as fine, so just sift it through a fine mesh sieve.
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