Steak Frites with Lori Jayne Au Poivre Sauce
Serves 1
Directions
- 1Break down a bunch of shallots.
- 2Put the shallots into a pan with a generous amount of steak butter and a smidge of extra virgin olive oil.
- 3Cook the shallots for about 30-35 minutes until roasted.
- 4Add a generous scoop of minced garlic.
- 5Add 2 to 3 oz of cognac.
- 6Add about a quart of white wine (Sauvignon Blanc or Chardonnay).
- 7Add tamari fish sauce, kecap manis, lemon juice, and cherry vinegar.
- 8Dump in about six liters of housemade chicken stock.
- 9Let the sauce reduce until it's about four to five liters.
- 10Add cream and let it come to a boil.
- 11Once the cream is at a boil, cut the heat and add a little more hard herbs.
- 12Strain the sauce.
- 13Take green Sichuan peppercorns, standard black peppercorn, and red Sichuan peppercorn and give them a nice gentle toast until fragrant.
- 14Blend the toasted peppercorns and generously add them to the aqua sauce to form the true awa.
- 15Load up a boat with fries, creating an even bed for the steak.
- 16Pan out the steak on top of the fries.
- 17Spoon the sauce over the steak and fries, ensuring peppercorns are visible.
- 18Finish with a rain of chives.
Ingredients
- shallots
- steak butter
- smidge extra virgin olive oil
- generous scoop garlic, minced
- 2 oz cognac
- 3 oz cognac
- 1 quart white wine (Sauvignon Blanc or Chardonnay)
- tamari fish sauce
- kecap manis (sweet, thickened soy sauce)
- lemon juice
- cherry vinegar
- 6 liters housemade chicken stock
- cream
- hard herbs
- green Sichuan peppercorns
- standard black peppercorn
- red Sichuan peppercorn
- fries
- steak
- 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.
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