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Ingredientes
- 4 c. vegetable oil
- 6 lrg Yukon Gold potato
- 1 tsp salt
- Â Â freshly cracked black pepper
- Â Â Steak
- 2 x 12 ounce boneless rib steak
- 1 Tbsp. freshly cracked black pepper
- 2 tsp salt
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 3 Tbsp. green peppercorns, in brine
- 1 Tbsp. pink peppercorns
- 1/2 c. whipping cream
- 3 Tbsp. brandy
- 1 tsp Dijon mustard
Direcciones
- Peel and cut potatoes into 1/4-inch thick sticks. Soak in water for a minimum of 2 hrs. Remove the frites from the water and dry very well.
- Heat the oil in a deep pot till it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 min or possibly till just cooked through but not browned. Drain on paper towels and cold to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 min or possibly till brown and crispy. Drain on paper towels. Season the frites immediately with salt and pepper.
- Steak:Season steak with black pepper and salt on both sides. Heat vegetable oil in a cast iron skillet over medium high heat till very warm. Sear steaks 5 min per side till well browned but medium rare. Remove steak from skillet. Set aside and keep hot. Reduce heat to medium and add in butter to the skillet. Drain green peppercorns from the brining liquid. Lightly crush green and pink peppercorns with a mortar and pestle and add in to skillet. Stir in mustard, cream and brandy. Pour sauce over steaks and serve with frites.
