Loaded Steak Frites

Serves 1
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Directions

  1. 1Slice steak (tenderloin or sirloin) into large cubes.
  2. 2Slice steak (tenderloin or sirloin) into large cubes.
  3. 3Slice steak (tenderloin or sirloin) into large cubes.
  4. 4Season steak cubes with SPG (salt, pepper, garlic mix).
  5. 5Season steak cubes with SPG (salt, pepper, garlic mix).
  6. 6Season steak cubes with SPG (salt, pepper, garlic mix).
  7. 7Get a pan sizzling hot, then add oil.
  8. 8Get a pan sizzling hot, then add oil.
  9. 9Get a pan sizzling hot, then add oil.
  10. 10Add steak into the smoky hot pan.
  11. 11Add steak into the smoky hot pan.
  12. 12Add steak into the smoky hot pan.
  13. 13Remove steak from the pan once it's nicely crusted.
  14. 14Remove steak from the pan once it's nicely crusted.
  15. 15Remove steak from the pan once it's nicely crusted.
  16. 16Grind down peppercorns in a mortar and pestle.
  17. 17Grind down peppercorns in a mortar and pestle.
  18. 18Grind down peppercorns in a mortar and pestle.
  19. 19Drop the heat in the same pan to low and add ground peppercorns.
  20. 20Drop the heat in the same pan to low and add ground peppercorns.
  21. 21Drop the heat in the same pan to low and add ground peppercorns.
  22. 22Add beef stock to the pan.
  23. 23Add beef stock to the pan.
  24. 24Add beef stock to the pan.
  25. 25Scrape all the juicy bits from the pan.
  26. 26Scrape all the juicy bits from the pan.
  27. 27Scrape all the juicy bits from the pan.
  28. 28Pour in heavy cream.
  29. 29Pour in heavy cream.
  30. 30Pour in heavy cream.
  31. 31Give the sauce a quick mix and watch it come to a light bubble.
  32. 32Give the sauce a quick mix and watch it come to a light bubble.
  33. 33Give the sauce a quick mix and watch it come to a light bubble.
  34. 34As the sauce thickens, drop the heat and grate lots of Parmesan cheese into it.
  35. 35As the sauce thickens, drop the heat and grate lots of Parmesan cheese into it.
  36. 36As the sauce thickens, drop the heat and grate lots of Parmesan cheese into it.
  37. 37Transfer fries into a bowl.
  38. 38Transfer fries into a bowl.
  39. 39Transfer fries into a bowl.
  40. 40Optionally add truffle oil to the fries.
  41. 41Optionally add truffle oil to the fries.
  42. 42Optionally add truffle oil to the fries.
  43. 43Add fresh cilantro to the fries.
  44. 44Add fresh cilantro to the fries.
  45. 45Add fresh cilantro to the fries.
  46. 46Grate Parmesan cheese over the fries.
  47. 47Grate Parmesan cheese over the fries.
  48. 48Grate Parmesan cheese over the fries.
  49. 49Top the fries with the beautifully juicy steak pieces.
  50. 50Top the fries with the beautifully juicy steak pieces.
  51. 51Top the fries with the beautifully juicy steak pieces.
  52. 52Hit the dish with a healthy layer of chives.
  53. 53Hit the dish with a healthy layer of chives.
  54. 54Hit the dish with a healthy layer of chives.
  55. 55Smother the steak and fries with the beautiful sauce.
  56. 56Smother the steak and fries with the beautiful sauce.
  57. 57Smother the steak and fries with the beautiful sauce.
  58. 58Serve and enjoy.
  59. 59Serve and enjoy.
  60. 60Serve and enjoy.

Ingredients

  • 2 lbs steak (tenderloin or sirloin)
  • 2 lbs steak (tenderloin or sirloin)
  • 2 lbs steak (tenderloin or sirloin)
  • 2 tsp SPG (salt pepper garlic mix)
  • 2 tsp SPG (salt pepper garlic mix)
  • 2 tsp SPG (salt pepper garlic mix)
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 2 tsp whole peppercorns, grounded
  • 2 tsp whole peppercorns, grounded
  • 2 tsp whole peppercorns, grounded
  • 0.25 cup beef stock
  • 0.25 cup beef stock
  • 0.25 cup beef stock
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 2 oz Parmesan cheese
  • 2 oz Parmesan cheese
  • 2 oz Parmesan cheese
  • 3 large russets
  • 3 large russets
  • 3 large russets
  • 0.5 tsp truffle oil
  • 0.5 tsp truffle oil
  • 0.5 tsp truffle oil
  • cilantro
  • cilantro
  • cilantro
  • Parmesan
  • Parmesan
  • Parmesan
  • chives
  • chives
  • 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.