Directions for: New York Strip with Green Peppercorn Sauce and Shoestring Frites
Ingredients
Steak4 x 8-10 ounce New York striploin steaks
Coarse salt and cracked black pepper
2 Tbsp vegetable oil (30 ml)
2 Tbsp butter (30 ml)
4 Tbsp green peppercorns in brine (60 ml)
cup cognac (60 ml)
cup whipping cream (125 ml)
1 tsp grainy mustard (5 ml)
Fries4 cup vegetable oil (1 L)
6 large Russet potatoes
1 tsp salt (5 ml)
Freshly cracked black pepper
Directions
Steak1. Season steak with salt and pepper on both sides. Heat oil in a cast iron skillet over high heat until smoking. Sear steaks for 4 minutes per side and then place them into a roasting pan and finish in the oven for 5 minutes, or until cooked to medium-rare.
2. Place the skillet over medium heat, add butter and let melt. Drain green peppercorns and add to skillet, crushing them slightly. Add cognac to deglaze the pan and let reduce slightly. Whisk in cream and let reduce until thickened and coats the back of a spoon. Whisk in mustard.
3. Remove steaks from oven when done. Pour sauce over the steaks and serve with shoestring fries.
Fries1. Peel and cut potatoes lengthwise into 1/8-inch thick sticks. Soak in water for a minimum of 2 hours. Remove the frites from the water and drain.
2. Heat the oil in a deep pot until it reaches 300 degrees F. Fry potatoes in small batches in oil for about 3 minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Turn the heat up and bring oil to 375 degrees F. Fry potatoes a second time until brown and crispy. Drain on paper towels. Season the frites immediately with salt and pepper.
See more: Potatoes, Main, Beef, Dinner