5 · chicken · highprotein · highproteinfoodyouwanttoeat · postworkout · protein · salad · steakfrites · tasteprotein

Steak Frites Au Poivre

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Prep
—
Cook
—
Total
—
Calories
750
Protein
52g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 500 g Bavette Steak
  • 10 g Vegetable Oil
  • 1 Large Shallot
  • 1 Garlic Clove

A Ton of Ground Black Pepper

  • 30 g Brandy or Whiskey
  • 200 g Reduced Chicken Stock

Cook

Method

  1. 2 Tbsp Brined Green Peppercorns
  2. 1/2 Bunch Chives
  3. 5 Dashes Worcestershire Sauce
  4. Red Wine Vinegar to Taste
  5. Salt to Taste
  6. 150g Mccain Oven Fries
  7. Salad (50kcal extra pp)
  8. 2 Heads Baby Gem
  9. 2 Tbsp Mustard
  10. 1 Tbsp White Wine Vinegar
  11. 10g Olive Oil
  12. Salt
  13. First up, get all your Mise en Place done. Finely dice the shallots, thinly slice the garlic and chives. Mix the salad dressing. I’d weigh out all the ingredients and get them ready to go, once you’re going, you’re really going.
  14. Cook your oven fries according to packet instructions.
  15. Salt your steak, a few hours before if you can, and dab it dry with kitchen paper. Heat a heavy bottom pan, until it’s screaming. Add the vegetable oil lay the steak away from you. Weight it down or press it down. Flip the steak every 45 seconds or so until you’ve got a wicked a crust and the internal temp is 44C. Rest in a warm place until it hits 54C.
  16. Let the pan cool down for a minute or 2 and throw in your shallots, garlic and black pepper. Once soft, add the brandy, burn off the alcohol and follow with the chicken stock. Next add the Worcestershire sauce, Creme Fraiche and Green Peppercorns. Reduce until it coats the back of a spoon and finish with Chives, Red Wine Vinegar and Salt to taste.
  17. Slice your steak nice and thick, and plate it up with the sauce and fries.