Loaded Steak Frites
Serves 1
Directions
- 1Slice steak (tenderloin or sirloin) into large cubes.
- 2Season steak cubes with SPG (salt, pepper, garlic mix).
- 3Get a pan sizzling hot, then add oil.
- 4Add steak into the smoky hot pan.
- 5Remove steak from the pan once it's nicely crusted.
- 6Grind down peppercorns in a mortar and pestle.
- 7Drop the heat in the same pan to low and add ground peppercorns.
- 8Add beef stock to the pan.
- 9Scrape all the juicy bits from the pan.
- 10Pour in heavy cream.
- 11Give the sauce a quick mix and watch it come to a light bubble.
- 12As the sauce thickens, drop the heat and grate lots of Parmesan cheese into it.
- 13Transfer fries into a bowl.
- 14Optionally add truffle oil to the fries.
- 15Add fresh cilantro to the fries.
- 16Grate Parmesan cheese over the fries.
- 17Top the fries with the beautifully juicy steak pieces.
- 18Hit the dish with a healthy layer of chives.
- 19Smother the steak and fries with the beautiful sauce.
- 20Serve and enjoy.
Ingredients
- 2 lbs steak (tenderloin or sirloin)
- 2 tsp SPG (salt pepper garlic mix)
- 1 tbsp oil
- 2 tsp whole peppercorns, grounded
- 0.25 cup beef stock
- 1.5 cups heavy cream
- 2 oz Parmesan cheese
- 3 large russets
- 0.5 tsp truffle oil
- cilantro
- Parmesan
- chives
Equipment
cutting boardknifepanplatemortar and pestlewooden spoongraterbowlpitcher
Tips
- If the heat is too high, the cheese will separate from the sauce.
- You can use frozen fries instead of making them from scratch.
- Use a lean steak like tenderloin or sirloin.
- Drop the heat in the pan to low when adding peppercorns.
- Scrape all the juicy bits from the pan to enhance the sauce flavor.
- Garnish with chives for added freshness and flavor.
- Add truffle oil to the fries for an optional flavor boost.
- Add cilantro and Parmesan to fries to taste.
- Smother the steak and fries with the beautiful sauce for an ultimate loaded experience.
- You can eat fries everyday for the rest of your life.
- The steak should be cooked until nicely crusted.
- The sauce should come to a light bubble and thicken up before adding cheese.
- Make sure to drop the heat before adding Parmesan cheese to prevent separation from the sauce.
- Season the steak with SPG for a flavorful base.
- The pan should be sizzling hot before adding oil and steak for a good sear.
- After adding beef stock, scrape all the juicy bits from the pan to incorporate them into the sauce.
- Give the heavy cream a quick mix to integrate it into the sauce base.
- Season the fries with truffle oil, cilantro, and Parmesan for enhanced flavor.
- Top the fries with beautifully juicy steak pieces.
- Garnish the loaded steak and fries with a healthy layer of chives for fresh aroma and taste.
- Smother all ingredients with the beautiful sauce for a rich, creamy, and satisfying dish.
- Enjoy the dish with utmost satisfaction, as it promises to be absolutely delicious with every bite.
- When cooking steak, ensure it gets a nice crust before removing it from the pan.
- Remember to season the fries with cilantro and parmesan according to your taste preferences.
- The truffle oil is an optional ingredient, so feel free to adjust or omit it as desired.
- The sauce should thicken up slightly before you add the parmesan cheese.
- If you prefer, you can use fresh russet potatoes for the fries instead of frozen ones.
- The beef stock helps to deglaze the pan and enhance the flavor of the sauce.
- Be sure to use good quality ingredients for the best possible taste.
- Do not overcook the steak; it should be juicy and tender.
- The parmesan cheese adds a rich, savory depth to the sauce, so don't skimp on it.
- The chives provide a fresh, oniony note that balances the richness of the steak and sauce.
- When grinding peppercorns, aim for a coarse grind to release their full flavor.
- The oil should be smoking hot before you add the steak pieces to the pan.
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