Pommes Pave with Steak au Poivre
Directions
- 1Peel and thinly slice six large potatoes using a mandoline slicer.
- 2Peel and thinly slice six large potatoes using a mandoline slicer.
- 3Peel and thinly slice six large potatoes using a mandoline slicer.
- 4Clarify 250g of butter by melting it in a pan and removing the impurities.
- 5Clarify 250g of butter by melting it in a pan and removing the impurities.
- 6Clarify 250g of butter by melting it in a pan and removing the impurities.
- 7Layer the potatoes in a baking pan, brushing each layer with clarified butter and seasoning with salt and pepper.
- 8Layer the potatoes in a baking pan, brushing each layer with clarified butter and seasoning with salt and pepper.
- 9Layer the potatoes in a baking pan, brushing each layer with clarified butter and seasoning with salt and pepper.
- 10Bake the potatoes in a preheated oven at 160°C for 2 hours.
- 11Bake the potatoes in a preheated oven at 160°C for 2 hours.
- 12Bake the potatoes in a preheated oven at 160°C for 2 hours.
- 13Once baked, press the potatoes lightly and leave them in the fridge for 12 hours to set.
- 14Once baked, press the potatoes lightly and leave them in the fridge for 12 hours to set.
- 15Once baked, press the potatoes lightly and leave them in the fridge for 12 hours to set.
- 16Cut the set potato into even cubes.
- 17Cut the set potato into even cubes.
- 18Cut the set potato into even cubes.
- 19Brush the potato cubes with clarified butter and roast in the oven at 220°C for 15 minutes, until golden brown.
- 20Brush the potato cubes with clarified butter and roast in the oven at 220°C for 15 minutes, until golden brown.
- 21Brush the potato cubes with clarified butter and roast in the oven at 220°C for 15 minutes, until golden brown.
- 22Season the sirloin steaks generously with salt and pepper.
- 23Season the sirloin steaks generously with salt and pepper.
- 24Season the sirloin steaks generously with salt and pepper.
- 25Sear the steaks in a hot pan with olive oil for approximately 2 minutes per side, then add butter and baste for 1 minute.
- 26Sear the steaks in a hot pan with olive oil for approximately 2 minutes per side, then add butter and baste for 1 minute.
- 27Sear the steaks in a hot pan with olive oil for approximately 2 minutes per side, then add butter and baste for 1 minute.
- 28Leave the steaks to rest while making the sauce.
- 29Leave the steaks to rest while making the sauce.
- 30Leave the steaks to rest while making the sauce.
- 31For the peppercorn sauce, cook diced shallot and garlic, followed by 30g of green peppercorns.
- 32For the peppercorn sauce, cook diced shallot and garlic, followed by 30g of green peppercorns.
- 33For the peppercorn sauce, cook diced shallot and garlic, followed by 30g of green peppercorns.
- 34Add cognac and flambé.
- 35Add cognac and flambé.
- 36Add cognac and flambé.
- 37Stir in beef sauce and double cream.
- 38Stir in beef sauce and double cream.
- 39Stir in beef sauce and double cream.
- 40Carve the steak and plate it with the roasted potatoes, and top it with the peppercorn sauce.
- 41Carve the steak and plate it with the roasted potatoes, and top it with the peppercorn sauce.
- 42Carve the steak and plate it with the roasted potatoes, and top it with the peppercorn sauce.
Ingredients
- 6 Large potatoes
- 6 Large potatoes
- 6 Large potatoes
- 250 g Butter
- 250 g Butter
- 250 g Butter
- 0 Salt
- 0 Salt
- 0 Salt
- 0 Pepper
- 0 Pepper
- 0 Pepper
- 2 Sirloin steaks
- 2 Sirloin steaks
- 2 Sirloin steaks
- 1 Shallot
- 1 Shallot
- 1 Shallot
- 1 Garlic
- 1 Garlic
- 1 Garlic
- 30 g Green peppercorns
- 30 g Green peppercorns
- 30 g Green peppercorns
- 30 g Butter
- 30 g Butter
- 30 g Butter
- 100 ml Cognac
- 100 ml Cognac
- 100 ml Cognac
- 200 ml Beef sauce
- 200 ml Beef sauce
- 200 ml Beef sauce
- 100 g Double cream
- 100 g Double cream
- 100 g Double cream
- 0 Olive oil
- 0 Olive oil
- 0 Olive oil
Equipment
knifemandoline slicerovenbaking panfrying panspoonbowl