Steak Frites with Peppercorn Sauce

Method

1. 1

   Cut and soak 10 min

   Heat the oven to 220C / 425F with a large baking tray inside. Cut the potatoes into 1 cm sticks, skin on, and soak them in cold water for 10 minutes to rinse off the surface starch.

2. 2

   Bake the frites 35 to 40 min

   Drain and dry the potatoes very well in a tea towel, toss with the oil for the frites and half the salt, and spread on the hot tray in one layer. Bake for 35 to 40 minutes, turning twice, until golden and crisp.

3. 3

   Sear the steaks 6 to 8 min

   Towards the end of the frites, pat the steaks dry and season with the rest of the salt. Sear in the oil for the steaks in a heavy pan over high heat for 3 to 4 minutes a side for medium rare.

4. 4

   Rest 5 min

   Move the steaks to a warm plate to rest for 5 minutes, loosely covered. Keep the pan, with all its browned bits, for the sauce.

5. 5

   Peppercorn sauce 5 min

   Lower the heat, add the butter and shallot to the pan and cook for 2 minutes, until soft. Add the peppercorns and the stock and bubble for 3 minutes, scraping up the browned bits, until reduced by half.

6. 6

   Finish the sauce

   Stir in the cream, the mustard and any juices from the resting steaks and simmer until it coats the back of a spoon. Taste it for salt.

7. 7

   Serve

   Slice the steaks or serve them whole, with the frites piled alongside and the peppercorn sauce spooned over the meat or in a small jug on the side.