Steak au poivre, pommes à la Lyonnaise

Time and Servings

Serves 2

30 minutes cooking

1 hour prep time

Ingredients

2 filets steak of 200 g each

1 tablespoon of chopped shallots

1 garlic clove chopped finely

1 tablespoon of mignonette (crushed peppercorn)

Fine salt p/m

2 tablespoons of crème fraîche (cultured cream)

300 ml beef stock

50 ml brandy

2 tablespoons of fresh green peppercorn rinsed from brine (1 tablespoon crushed / 1 tablespoon whole )

2 tablespoons vegetable oil

50 g butter, unsalted

2 sprigs of thyme

1 garlic clove, crushed with the back of the knife

Method

Start by warming up your cast iron skillet.

Season the steak with fine salt and mignonette.

Don't hesitate to press the mignonette onto the beef.

Add the vegetable oil to the hot skillet. When oil begins to smoke, pan fry the beef. (be careful of the flame return)

Leave the beef to sear properly before moving it.

Flip the beef filets over and colour the other side. Reduce heat and add the butter. Bast the beef with the foamy butter until the desired temperature is reached. Clear the beef fillet onto a plate and cover with some of the butter, thyme and garlic. Cover with foil and leave to rest until sauce is made.

In the same skillet, add and sweat the chopped shallots, add the garlic and sweat garlic. Add crushed peppercorn and whole peppercorn. Mix thoroughly.

Deglaze the pan with the brandy and flambé. Once alcohol is cooked add the beef stock and cook a couple of minutes to get all the flavours to combine.

Reduce and when consistency is reached, add mustard and crème fraîche Mix but don't over-boil it.

Rectify seasoning and place beef filet in the sauce. Get the beef nicely coated with the sauce and serve, pouring the sauce over the meat making sure you coat the beef with the green peppercorn.

Pommes à la lyonnaise

Ingredients

Three large potatoes peeled and cut in slices 1 cm thick.

Vegetable oil 3 tablespoons spoon ( or duck fat)

1 onion sliced ( not too thin or it will burn during cooking process) red or brown , which ever you prefer)

1 tablespoons spoon chopped Fresh parley

Fine salt / black pepper

Method

Preheat the oven at 175 degrees celsius.

In a hot skillet, add the vegetable oil and on high heat add the potato slices.

Pan fry the potatoes, flipping them a couple of times.

Do not season with salt at the beginning. You need the potatoes to form a skin before seasoning. Season with salt and flip again to make sure seasoning is spread thoroughly.

Once potatoes are flipped a couple more times and start cooking, place the skillet in the oven for 20 minutes. Keep an eye on them to make sure it doesn’t colour too quickly. After twenty minutes, take the skillet out and place back on the heat. Flip a couple more times. Add the thinly sliced onion, flip some more to combine onions to potatoes and place back in the oven for another 15 minutes.

After 15 minutes, take the skillet out and check that potatoes and onions are cooked.

Verify seasoning with salt and freshly ground black peppercorn. Add chopped parsley and flip the pan to mix thoroughly.

Serve and enjoy.