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