Steak Frites au Poivre (Halal Version) by @chefamirgani

50 min

2 servings

🥩

2

Striploin steak

🧂

Salt

⚫

1 tbsp

Black peppercorn

🫗

2 tbsp

Neutral oil

🧈

45 g

Butter

🧄

2 cloves

Garlic

🌿

Fresh thyme

🧅

1

Shallot

🍲

180 ml

Beef stock

🍎

1 tsp

Apple cider vinegar

🍬

0.5 tsp

Brown sugar

🥛

150 ml

Heavy cream

🌼

1 tsp

Mustard

🥫

0.5 tsp

Worcestershire sauce

🧈

15 g

Cold butter

🥔

600 g

Russet potato

🫗

Oil

🧅

Fresh chives

  1. Season
    • Striploin steak
    • Salt

    Season the striploin steaks with salt and the crushed black peppercorn.

  2. Fry
    • Russet potato
    • Oil
    • Salt

    Double fry the russet potato fries, first at 155°C, then at 185–190°C, until golden and crispy, seasoning with salt.

  3. Sear
    • Striploin steak
    • Neutral oil

    Sear the steaks in neutral oil until a nice crust forms.

  4. Step
    • Striploin steak
    • Butter
    • Garlic

    Butter-baste the steaks with the butter, garlic and fresh thyme.

  5. Sauté
    • Shallot
    • Black peppercorn
    • Butter

    Sauté the shallot and black peppercorn in the same pan used for the steak.

  6. Deglaze
    • Beef stock
    • Apple cider vinegar
    • Brown sugar

    Deglaze the pan with the beef stock, apple cider vinegar and brown sugar, then reduce.

  7. Add
    • Heavy cream
    • Mustard

    Add the heavy cream, mustard and Worcestershire sauce to the reduced liquid.

  8. Step
    • Cold butter

    Turn off the heat and finish the sauce with the cold butter until smooth and glossy.

  9. Serve
    • Striploin steak
    • Russet potato
    • Fresh chives

    Serve the steak and frites together, pour the au poivre sauce over the steak and finish with fresh chives.

Steak Frites au Poivre (Halal Version) by @chefamirgani

50 min

2 servings

🥩

2

Striploin steak

🧂

Salt

⚫

1 tbsp

Black peppercorn

🫗

2 tbsp

Neutral oil

🧈

45 g

Butter

🧄

2 cloves

Garlic

🌿

Fresh thyme

🧅

1

Shallot

🍲

180 ml

Beef stock

🍎

1 tsp

Apple cider vinegar

🍬

0.5 tsp

Brown sugar

🥛

150 ml

Heavy cream

🌼

1 tsp

Mustard

🥫

0.5 tsp

Worcestershire sauce

🧈

15 g

Cold butter

🥔

600 g

Russet potato

🫗

Oil

🧅

Fresh chives

Preparation Steps

  1. Step 1/9

    Season the striploin steaks with salt and the crushed black peppercorn.

    🥩Striploin steak
    🧂Salt
    ⚫Black peppercorn

  2. Step 2/9

    Double fry the russet potato fries, first at 155°C, then at 185–190°C, until golden and crispy, seasoning with salt.

    🥔Russet potato
    🫗Oil
    🧂Salt
    🥄Slotted spoon
    🧺Colander

  3. Step 3/9

    Sear the steaks in neutral oil until a nice crust forms.

    🥩Striploin steak
    🫗Neutral oil
    🥢Tongs

  4. Step 4/9

    Butter-baste the steaks with the butter, garlic and fresh thyme.

    🥩Striploin steak
    🧈Butter
    🧄Garlic
    🌿Fresh thyme
    🥄Spoon
    🥢Tongs

  5. Step 5/9

    Sauté the shallot and black peppercorn in the same pan used for the steak.

    🧅Shallot
    ⚫Black peppercorn
    🧈Butter
    🥄Spoon

  6. Step 6/9

    Deglaze the pan with the beef stock, apple cider vinegar and brown sugar, then reduce.

    🍲Beef stock
    🍎Apple cider vinegar
    🍬Brown sugar
    🥄Spoon

  7. Step 7/9

    Add the heavy cream, mustard and Worcestershire sauce to the reduced liquid.

    🥛Heavy cream
    🌼Mustard
    🥫Worcestershire sauce
    🥄Spoon

  8. Step 8/9

    Turn off the heat and finish the sauce with the cold butter until smooth and glossy.

    🧈Cold butter
    🥄Spoon

  9. Step 9/9

    Serve the steak and frites together, pour the au poivre sauce over the steak and finish with fresh chives.

    🥩Striploin steak
    🥔Russet potato
    🧅Fresh chives

Composition

Ingredients

Types

Meat, Spices, Oils, Dairy, Vegetables, Herbs, Broth, Condiments, Sweeteners

Ingredients

Striploin steak, Salt, Black peppercorn, Neutral oil, Butter, Garlic, Fresh thyme, Shallot, Beef stock, Apple cider vinegar, Brown sugar, Heavy cream, Mustard, Worcestershire sauce, Cold butter, Russet potato, Oil, Fresh chives

Notes

Salt (to taste, for the steak, for the sauce, for the frites), Black peppercorn (coarsely crushed, for the steak, for the sauce, 1–1½ tsp), Butter (for basting the steak), Fresh thyme (amount not given), Shallot (finely chopped), Mustard (Dijon mustard), Fresh chives (to finish, amount not given)

Allergens

Milk, Sulphites, Mustard, Fish

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, Halal

Calories

980 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 55g, Fat: 62g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 1300mg, Sodium: 1100mg

Vitamins

Vitamin B12: 2.8µg, Vitamin B6: 1.1mg, Vitamin C: 18mg, Vitamin A: 350µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Tongs, Spoon, Slotted spoon, Colander

Appliances

Deep fryer, Stove

Type

Type

Type Of Dish

Main Course, Sauce, Side Dish

Occasions

Date Night, Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Creamy, Juicy, Tender

Flavors

Savory, Peppery, Rich, Umami, Buttery, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers (steak and sauce) : 2-3 days (in an airtight container,reheat gently to avoid overcooking the steak), frites : best eaten fresh (reheat in oven or air fryer to restore crispiness; not recommended to refrigerate long term), raw steak (if not cooked immediately) : 1-2 days (in original packaging or airtight container)