Steak Frites with Lori Jayne Au Poivre Sauce

Serves 1
youtube.com

Directions

  1. 1Break down a bunch of shallots.
  2. 2Break down a bunch of shallots.
  3. 3Break down a bunch of shallots.
  4. 4Put the shallots into a pan with a generous amount of steak butter and a smidge of extra virgin olive oil.
  5. 5Put the shallots into a pan with a generous amount of steak butter and a smidge of extra virgin olive oil.
  6. 6Put the shallots into a pan with a generous amount of steak butter and a smidge of extra virgin olive oil.
  7. 7Cook the shallots for about 30-35 minutes until roasted.
  8. 8Cook the shallots for about 30-35 minutes until roasted.
  9. 9Cook the shallots for about 30-35 minutes until roasted.
  10. 10Add a generous scoop of minced garlic.
  11. 11Add a generous scoop of minced garlic.
  12. 12Add a generous scoop of minced garlic.
  13. 13Add 2 to 3 oz of cognac.
  14. 14Add 2 to 3 oz of cognac.
  15. 15Add 2 to 3 oz of cognac.
  16. 16Add about a quart of white wine (Sauvignon Blanc or Chardonnay).
  17. 17Add about a quart of white wine (Sauvignon Blanc or Chardonnay).
  18. 18Add about a quart of white wine (Sauvignon Blanc or Chardonnay).
  19. 19Add tamari fish sauce, kecap manis, lemon juice, and cherry vinegar.
  20. 20Add tamari fish sauce, kecap manis, lemon juice, and cherry vinegar.
  21. 21Add tamari fish sauce, kecap manis, lemon juice, and cherry vinegar.
  22. 22Dump in about six liters of housemade chicken stock.
  23. 23Dump in about six liters of housemade chicken stock.
  24. 24Dump in about six liters of housemade chicken stock.
  25. 25Let the sauce reduce until it's about four to five liters.
  26. 26Let the sauce reduce until it's about four to five liters.
  27. 27Let the sauce reduce until it's about four to five liters.
  28. 28Add cream and let it come to a boil.
  29. 29Add cream and let it come to a boil.
  30. 30Add cream and let it come to a boil.
  31. 31Once the cream is at a boil, cut the heat and add a little more hard herbs.
  32. 32Once the cream is at a boil, cut the heat and add a little more hard herbs.
  33. 33Once the cream is at a boil, cut the heat and add a little more hard herbs.
  34. 34Strain the sauce.
  35. 35Strain the sauce.
  36. 36Strain the sauce.
  37. 37Take green Sichuan peppercorns, standard black peppercorn, and red Sichuan peppercorn and give them a nice gentle toast until fragrant.
  38. 38Take green Sichuan peppercorns, standard black peppercorn, and red Sichuan peppercorn and give them a nice gentle toast until fragrant.
  39. 39Take green Sichuan peppercorns, standard black peppercorn, and red Sichuan peppercorn and give them a nice gentle toast until fragrant.
  40. 40Blend the toasted peppercorns and generously add them to the aqua sauce to form the true awa.
  41. 41Blend the toasted peppercorns and generously add them to the aqua sauce to form the true awa.
  42. 42Blend the toasted peppercorns and generously add them to the aqua sauce to form the true awa.
  43. 43Load up a boat with fries, creating an even bed for the steak.
  44. 44Load up a boat with fries, creating an even bed for the steak.
  45. 45Load up a boat with fries, creating an even bed for the steak.
  46. 46Pan out the steak on top of the fries.
  47. 47Pan out the steak on top of the fries.
  48. 48Pan out the steak on top of the fries.
  49. 49Spoon the sauce over the steak and fries, ensuring peppercorns are visible.
  50. 50Spoon the sauce over the steak and fries, ensuring peppercorns are visible.
  51. 51Spoon the sauce over the steak and fries, ensuring peppercorns are visible.
  52. 52Finish with a rain of chives.
  53. 53Finish with a rain of chives.
  54. 54Finish with a rain of chives.

Ingredients

  • shallots
  • shallots
  • shallots
  • steak butter
  • steak butter
  • steak butter
  • smidge extra virgin olive oil
  • smidge extra virgin olive oil
  • smidge extra virgin olive oil
  • generous scoop garlic, minced
  • generous scoop garlic, minced
  • generous scoop garlic, minced
  • 2 oz cognac
  • 2 oz cognac
  • 2 oz cognac
  • 3 oz cognac
  • 3 oz cognac
  • 3 oz cognac
  • 1 quart white wine (Sauvignon Blanc or Chardonnay)
  • 1 quart white wine (Sauvignon Blanc or Chardonnay)
  • 1 quart white wine (Sauvignon Blanc or Chardonnay)
  • tamari fish sauce
  • tamari fish sauce
  • tamari fish sauce
  • kecap manis (sweet, thickened soy sauce)
  • kecap manis (sweet, thickened soy sauce)
  • kecap manis (sweet, thickened soy sauce)
  • lemon juice
  • lemon juice
  • lemon juice
  • cherry vinegar
  • cherry vinegar
  • cherry vinegar
  • 6 liters housemade chicken stock
  • 6 liters housemade chicken stock
  • 6 liters housemade chicken stock
  • cream
  • cream
  • cream
  • hard herbs
  • hard herbs
  • hard herbs
  • green Sichuan peppercorns
  • green Sichuan peppercorns
  • green Sichuan peppercorns
  • standard black peppercorn
  • standard black peppercorn
  • standard black peppercorn
  • red Sichuan peppercorn
  • red Sichuan peppercorn
  • red Sichuan peppercorn
  • fries
  • fries
  • fries
  • steak
  • steak
  • steak
  • chives
  • chives
  • chives

Equipment

panwhiskladlestrainer

Tips

  • Use shallots for a more nuanced, delicate flavor in the sauce.
  • Roast shallots for about 30-35 minutes.
  • When adding wine, follow the classic food rule of using a wine that is 10% better than your cheap wine.
  • Reduce the chicken stock from 6 liters to about 4-5 liters before adding cream.
  • Toast peppercorns until they become fragrant before blending and adding to the sauce.