Steak Au Poivre Rice Bowl
Directions
- 1Season steak with salt and pepper. Sear both sides in a hot pan until crusty.
- 2Baste with butter, garlic, shallots, thyme, rosemary, and sage.
- 3Place steak on a wire rack and bake in a 200F oven until desired doneness (medium-rare at 130F internal temp).
- 4In the same pan, sauté shallots until translucent.
- 5Add brandy and evaporate alcohol.
- 6Add beef stock, green peppercorns, heavy cream, and black and red peppercorns.
- 7Slice potatoes thinly, rinse, and fry at 165C until crispy.
- 8Season fries with salt and Aonori powder.
- 9Slice the steak thinly.
- 10Place rice in a bowl, top with sliced steak, peppercorn sauce, and shoestring fries.
Ingredients
- 2 inch ribeye steak
- 6 shallots, finely diced
- 1 bulb garlic
- 6 knobs butter
- 1 sage
- 1 thyme
- 1 rosemary
- 6 small shallots, finely diced
- 2 shots brandy
- 1 beef stock
- 2 tablespoons green peppercorns
- 0.5 cup heavy cream
- 1 black and red peppercorns
- 1 large potato, thinly sliced
- 1 Aonori Powder
- 1 spring onions
- 1 salt
- 1 pepper
Equipment
panwire rackovenknifecutting boardmandoline slicerbowlsmall potmortar and pestle
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