Steak & chips, flat-iron steak, peppercorn sauce, skin-on fries.
Ingredients
200g Flat-iron steak portion
200g Skin-on fries portion
90g Peppercorn sauce
1g Black pepper, freshly cracked
1g Maldon sea salt
1g Fine sea salt
MOP
- Season the steak with fine salt and freshly cracked black pepper and then cook this to the requested temperature. When cooking steak, make sure you rest the steak for the same amount of time you cooked this to ensure you don’t loose any essential juices
- Whilst the steak is resting, fry the skin-on fries portion until golden brown and light and puffy on the inside, remove the fries from the fryer to a stainless steel bowl and season with fine salt
- Reheat the peppercorn sauce without reducing it more then required
- Slice the steak and place this onto a plate ensuring the excess juices are not running onto the plate, top with the peppercorn sauce and serve with the fries on the side
Peppercorn Sauce
Ingredients
100g Shallots, finely diced
250g House red wine
200g Green peppercorns, strained and roughly chopped
50g Juice from the brined peppercorns
1.5kg Double cream
350g Chicken demi
MOP
- Fry the shallots and peppercorns together in some vegetable oil till soft. Once soft add the red wine and reduce. Once the wine has reduced you can add the brine from the peppercorns along with the double cream & chicken demi and reduce till the sauce hold the back of a spoon
Waiters Notes
Flat-iron steak served with peppercorn sauce & skin-on fries
Allergies milk, celery, sulphites