Steak Frites with Lori Jayne Au Poivre Sauce
Steak Frites with Lori Jayne Au Poivre Sauce
240 mins
Serves 1
Directions
- 1Prepare the steaks by cutting USDA prime chuck flap into 5 oz portions, trimming excess fat which will be used for steak butter.
- 2To make steak butter, combine steak trim, thyme, rosemary, and a ton of unsalted butter, then cook for at least 1-2 hours.
- 3Towards the end of the steak butter cooking, add garlic to infuse flavor without burning it.
- 4For the fries, rinse Idaho rusted potatoes (70-count per box).
- 5Punch the potatoes at 1/4 inch thickness for classic shoestring fries.
- 6Soak the punched potatoes in cool water with 2 tablespoons of kosher salt and 2 tablespoons of white vinegar per 50 lbs of potato for at least an hour, ensuring they are fully covered to prevent oxidation and browning.
- 7To make the au poivre sauce, break down a gallon of shallots (approximately 10 lbs).
- 8Pulse the shallots in a Robocoupe and then place them in a rondo or wide-bottom saucepan with steak butter and a smidge of extra virgin olive oil.
- 9Gently roast the shallots in the pan, stirring continuously, for about 30-35 minutes until they become translucent and aromatic.
- 10Add a generous scoop of minced garlic to the shallots and continue cooking.
- 11Deglaze the pan by adding 2-3 oz of Dau Cognac, scraping the bottom to incorporate any caramelized fond.
- 12Add about a quart of white wine (Sauvignon Blanc or Chardonnay) to the sauce.
- 13Introduce other flavorants including tamari fish sauce, Kat Manis (sweet thickened soy sauce), lemon juice, and cherry vinegar to the sauce, allowing it to deepen in color to a dark brown hue.
- 14Pour in about 6 liters of housemade chicken stock and reduce it to about 4-5 liters.
- 15Add cream to the sauce and let it come to a boil.
- 16Once the cream boils, cut the heat, add more hard herbs, and strain the sauce, making it ready for service.
- 17Season the steaks very generously with salt and pepper.
- 18Heat beef tallow on a hot surface (griddle or pan) until it sizzles, then place the seasoned steaks to form a hard crust, cooking for about 3 minutes per side for medium-rare.
- 19While steaks cook, gently toast green Sichuan, black, and red Sichuan peppercorns until fragrant, then blend them and add generously to the au poivre sauce.
- 20Flip the steaks and baste them generously with the prepared steak butter, then cover with a dome and let cook for about a minute.
- 21Rest the cooked steaks for at least 7-8 minutes, or up to 12 minutes for best results.
- 22Load up a boat with fries, creating an even bed for the steak.
- 23Place the rested steak on top of the fries.
- 24Sprinkle a tiny bit of Maldon salt over the steak.
- 25Generously ladle the au poivre sauce over the steak and fries, ensuring visible peppercorns.
- 26Shower the dish with chives as a final garnish.
Ingredients
- 5 oz USDA prime chuck flap steak
- Thyme
- Rosemary
- Unsalted butter
- Garlic
- Idaho rusted potatoes
- 2 tablespoons per 50 lbs of potato Kosher salt
- 2 tablespoons per 50 lbs of potato White vinegar
- 1 gallon (approx. 10 lbs) Shallots
- Extra virgin olive oil
- 2 to 3 oz Dau Cognac
- 1 quart White wine (Sauvignon Blanc or Chardonnay)
- Tamari fish sauce
- Kat Manis (sweet thickened soy sauce)
- Lemon juice
- Cherry vinegar
- 6 liters Housemade chicken stock
- Beef tallow
- Green Sichuan peppercorns
- Standard black peppercorns
- Red Sichuan peppercorns
- Maldon salt
- Chives
Equipment
Flat top grillPotato punchRondo or wide bottom saucepanRobocoupeRubber spatulaDomeWhisk or ladleChopsticks
Tips
- Use unsalted butter so you can control the saltiness.
- Soaking fries in salted and vinegared water is crucial for regulating starch and preventing limp, discolored fries.
- Cook shallots gently until translucent to release aroma before adding other liquids.
- Do not burn the garlic when making steak butter; add it towards the end for infusion.
- When deglazing the pan with alcohol, scrape the bottom to incorporate caramelized flavors into the sauce.
- Rest the steaks for at least 7-8 minutes after cooking, or even 12 minutes if you have time.
- Season the steaks generously.
- Serve with chopsticks for the best eating experience.