# Steak Frites with Lori Jayne Au Poivre Sauce

A unique spin on the timeless steak frites featuring a rich steak butter, hand-cut fries, and a special au poivre sauce with Sichuan peppercorns.

- Cuisine: Thai
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- whisk
- ladle
- strainer

## 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.

## Source

- Original video: https://youtu.be/G7opntYTlAg?si=ivTHwM0LYgs2u1El
- Recipe page: https://www.cliprecipe.com/recipe/b0a08424-88a4-4f44-bc46-1216581984ae
- Extracted: 2026-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt