Recipe of the Week: Steak Frites

An absolute French classic, and a way of elevating 'steak and chips' into something truly memorable! There are restaurants in Paris and elsewhere in France, when this is the only dish that they serve, literally the smallest menu known to man. And there's a reason that they are generally full to the brim!

A variety of cuts are utilised, and whilst I do acknowledge that Picanha is not classically French, I believe it's a stunning steak cut for this dish.

To Cook your Steak

To repeat from my extended 'definitive guide'. Picanha is a steak with a beautiful fat cap. We want that fat to be a pleasant eating experience. Because our steaks are cut with some thickness, I start the steak fat cap down on a COLD pan (or barbecue plate). Then turn the heat on, but only to a medium level. We want to see those fat caps slowly rendering down, creating a beautiful golden and crispy cap which is fabulous to eat. You will notice as that process develops the rendered fat will start to pool on the plate. When you are happy with the fat cap, simply increase the heat, then effectively you will be frying the steak in its own fat (tallow).

Luxurious Peppercorn Sauce

This is a sauce that just sits beautifully with steak frites. It's not a complicated sauce, but slightly elevated here for a degree of complexity and additional depth of flavour. The key point is that this is a sauce created in the pan in which you've cooked your steak. The meat juices, rendered fats, and 'sucs' (those glorious bits stuck to the pan) are part of the depth and flavour profile that is created.

Ingredients

• 1 tablespoon butter
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 2 tablespoons flour
• 250 ml Beef Stock
• 1 cup of love
• 1 tablespoon brandy (optional)
• 100 ml cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Balsamic Vinegar
• 1 teaspoon crushed black peppercorns
• Pinch of Salt

Method

1. Once cooked to your liking (as above), remove your steak from the pan, and set aside to rest. Reduce to a medium heat. Add the shallot and garlic, sautéing until soft and fragrant.
2. Add the balsamic vinegar, stir through and reduce. Then add the brandy if you've chosen to use it and flame.
3. Stir in the flour and cook for 1 minute to create a roux.
4. Gradually whisk in the stock, stirring constantly until the mixture is smooth and very gently bubbling.
5. Pour in the cream, then add Worcestershire sauce and crushed peppercorns. Simmer gently for 5–7 minutes until thickened. A gentle simmer to ensure the cream doesn't split. Add in any meat juices created by your resting steak, and stir through.
6. Taste, add salt to season as required.

Spoon onto the plate. Slice the rested steak, lay over the sauce and add your side of fries!

Enjoy!

Cheers, Huw