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Ingredients
Steak with Pepper Sauce and Fries
- For the steak and tomatoes
- 4 Sirloin steak (ready for cooking, á 180 g)
- salt
- peppers (freshly ground)
- 20 grams clarified butter
- 12 Cherry tomatoes
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 300 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Tbsps green peppercorns
- olive oil (for drizzling)
Preheat the oven to 140°C (275°F).
For the steak and tomatoes: Rinse the meat, pat dry, and season with salt and pepper. Sear in a hot pan with hot butter. Finish cooking the meat in the oven until done, about 5-10 minutes).
Rinse the tomatoes and spread on a baking tray lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Slide into the oven with the steak. Melt the butter in a frying pan and sprinkle with the flour. Whisk the flour until thick. Add the broth to the flour and butter. Add the cream and whisk vigorously to that there are no lumps. Stir in the peppercorns and season with salt and pepper. Simmer for about 5 minutes over medium heat, stirring occasionally.
For the fries: Heat the oil in a saucepan to about 165°C (approximately 325°F). It is hot enough when a wooden spoon place in the oil creates air bubbles. Rinse the potatoes and cut into uniform sticks. Pat dry. Fry in portion and cook for about 5 minutes until soft but have no color. Remove from the oil and increase the heat to 190°C (approximately 375°F). Fry the potatoes again until they are crisp and golden brown, about 2 minutes. Remove from the oil, drain well and sprinkle with salt.
Serve the steak with the french fries and tomatoes. Serve while warm, drizzled with the pepper sauce.
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |