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Next level steak frites

Steak frites served with salad

Next level steak frites

Name: Next level steak frites
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2
Cuisine: French
Ingredients: 2 sirloin steaks (about 200g each); olive oil for cooking; knob of butter; a few thyme sprigs (optional); watercress to serve; about 700g Maris Piper potatoes; sunflower or vegetable oil for deep-frying; 25g butter; 1 long or 2 small shallots finely chopped; 2 tbsp green peppercorns in brine drained; 1 heaped tsp plain flour; 50ml brandy; 200ml fresh beef stock or use canned bouillon; 150ml double cream; 1 tsp Dijon mustard

Barney Desmazery

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Serves 2

More effort

Prep: 25 mins

Cook: 50 mins

plus cooling and resting

A star rating of 4 out of 5.1 ratingRate

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Impress a loved one by mastering this bistro classic, served with green peppercorn sauce – ideal for Valentine's Day

Freezable

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

2 sirloin steaks

(about 200g each)
olive oil

for cooking
knob of butter
a few thyme sprigs

(optional)
watercress

to serve

For the frites

about 700g Maris Piper potatoes
sunflower or vegetable oil

for deep-frying

For the green peppercorn sauce

25g butter
1 long or 2 small shallots

finely chopped
2 tbsp green peppercorns in brine

drained
1 heaped tsp plain flour
50ml brandy
200ml fresh beef stock

or use canned bouillon
150ml double cream
1 tsp Dijon mustard

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Nutrition: Per serving

kcal1078
fat65g
saturates29g
carbs64g
sugars3g
fibre7g
protein48g
salt1.1g

Method

step 1

To make the sauce, melt the butter in a small pan over a low heat and cook the shallots gently for 5 mins until soft but not coloured. Stir in the peppercorns and flour, then pour in the brandy, allowing it to bubble for a few minutes until a paste forms. Add the stock and simmer for 10-15 mins until slightly thickened, then stir in the cream and mustard. Season to taste, then leave to cool. Will keep chilled for up to three days or frozen for three months. Defrost overnight in the fridge, then reheat until piping hot.
step 2

When ready to cook, season the steaks with salt and pepper, then set aside while you make the frites. Peel the potatoes, then cut into neat chips, about the thickness of a pencil. Rinse, then pat dry using a clean tea towel. Put the chips in a deep saucepan or small wok (they should come no more than a third of the way up the pan) and pour over enough oil to just cover. Put the pan over a medium heat, bring the oil to a simmer and carefully stir the chips using a wooden spoon. Turn up the heat to high so the oil bubbles quickly, and fry the chips, stirring occasionally so they don’t stick, until crisp and golden – the whole process will take 15-20 mins. Scoop the cooked chips out onto a train lined with kitchen paper using a slotted spoon, and set aside. (If you want to save even more time and effort, use an air fryer to cook frozen fries until crisp and golden.)
step 3

Meanwhile, heat a drizzle of oil in a large, heavy frying pan until very hot and sear the steaks for 1-2 mins on each side until deeply browned and cooked to your liking. Add the butter and thyme to the pan, and baste the steaks for 30 seconds. Transfer to a warm plate to rest for a few minutes.
step 4

Pour away any excess fat from the pan, then spoon in the peppercorn sauce. Warm for 1-2 mins, scraping up any browned bits from the base. Pour in any resting juices from the steak. Plate each serving, or bring the steaks to the table on a board with bowls of frites and watercress and a small pan of the sauce, or serve on the side for dipping.

Recipe tips

Keep it cool

Starting the chips in cold oil means you won’t need a thermometer and there’s no double frying or soggy middles. They gently cook through before crisping up, resulting in golden fries with soft, fluffy centres.

Sear-iously good steak

Thin-cut sirloins are ideal for home cooks, as they cook fast, develop a deeply caramelised crust and remain tender and juicy without the stress of needing to cook any big bits of internal fat.

Back to the sauce

Proper green peppercorn sauce provides acidity and richness. And, by preparing it ahead, you’ll have no last-minute stress.

Two in one

By finishing the sauce in the same pan used to all the residual bits of flavour from the caramelised meat, creating restaurant-worthy richness.

Fast frites

There’s no soaking, boiling or drying trays of fries – just cut, cover in cold oil and fry. It’s the easiest, most hands-off method for perfect frites at home.

Butter believe it

To finish the steak, a quick baste of butter and thyme at the end adds gloss and that classic French-style flavour to the sauce.

Freshen up

A good handful of peppery watercress isn’t just for presentation – it balances the richness of the sauce and chips with its fresh, bright flavour.

Prep ahead

Prepping the sauce a day or two before serving means you can spend more quality time with your loved one on Valentine’s Day – this showstopping supper will come together in minutes.

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