Loaded Truffle Steak Frites
Ingredients:
- 250g fries
- 2 steaks cut of choice (we used rump)
- 2 shallots, finely diced
- 1 clove garlic, minced
- Lots of black pepper, coarsely ground
- 50ml brandy
- 200ml beef stock
- 75ml double cream
- Chopped chives, to serve
Directions:
- Begin by taking your steaks out of the fridge 20 minutes before cooking.
- When you are ready to cook, heat a stainless steel or cast iron pan over high heat. Season the steaks liberally with salt then, when the pan is hot, add a splash of vegetable oil and lay in your steaks.
- Cook the steak for 2/3 minutes per side, depending on the thickness of your steak and how you like the cooked then remove from the pan and set aside to rest.
- Next, reduce the heat to medium and add a splash of olive oil and the shallots, cook for a few minutes before adding the garlic. Cook for a minute or so, then add a good 20-30 cracks of black pepper.
- Toast the pepper in a pan for a minute, then add the brandy and flambe. Allow the flames to die down, add the beef stock and reduce by half. Add the cream and a good glug of White Truffle Oil then season with salt then set aside.
- Meanwhile, cook the fries according to the packet instructions.
- To serve, season the fries with salt, then pile them on a plate. Cut the steaks into cubes and scatter over the fries. Pour over the peppercorn sauce then finish with chives and enjoy.
Alright, foodies, brace yourselves! We're taking your classic steak and chips to a whole new level. Think juicy, perfectly cooked steak, crispy golden fries, all drizzled with a rich truffle sauce that'll have you licking the plate clean. View Recipe Videos
- 250g fries
- 2 steaks cut of choice (we used rump)
- 2 shallots, finely diced
- 1 clove garlic, minced
- Lots of black pepper, coarsely ground
- 50ml brandy
- 200ml beef stock
- 75ml double cream
- Chopped chives, to serve
Directions:
- Begin by taking your steaks out of the fridge 20 minutes before cooking.
- When you are ready to cook, heat a stainless steel or cast iron pan over high heat. Season the steaks liberally with salt then, when the pan is hot, add a splash of vegetable oil and lay in your steaks.
- Cook the steak for 2/3 minutes per side, depending on the thickness of your steak and how you like the cooked then remove from the pan and set aside to rest.
- Next, reduce the heat to medium and add a splash of olive oil and the shallots, cook for a few minutes before adding the garlic. Cook for a minute or so, then add a good 20-30 cracks of black pepper.
- Toast the pepper in a pan for a minute, then add the brandy and flambe. Allow the flames to die down, add the beef stock and reduce by half. Add the cream and a good glug of White Truffle Oil then season with salt then set aside.
- Meanwhile, cook the fries according to the packet instructions.
- To serve, season the fries with salt, then pile them on a plate. Cut the steaks into cubes and scatter over the fries. Pour over the peppercorn sauce then finish with chives and enjoy.
