Steak au Poivre with Pommes Frites
Steaks tend to be thinly cut in France, though tender, and they’re generally nicely seasoned. I’ve used scotch fillet steaks, and I prefer them more thickly cut, but sirloin would also do just as well. You want a frying pan in which the steaks will fit snugly but won’t touch. Serves 4
- 1.5kg floury potatoes
- 1 cup olive oil, plus extra for steak
- flaky sea salt
- 2 Tbsp whole black peppercorns
- 4 thickly cut scotch fillet steaks
- 30g butter, softened
Make slim chips – pommes frites – with potatoes, olive oil and flaky sea salt.
For the steaks, crush peppercorns with the end of a sturdy bottle between paper towels (don’t use a rolling pin or you will dent it). Press crushed peppercorns onto steaks. Put steaks on a plate and drizzle well with oil. Heat a smallish heavy-based frying pan over medium-high heat and drop in steaks. Cook for 2–3 minutes, then smear tops of steaks with a little of the butter and turn them over. Cook for 2–3 minutes, or until done to your liking, then dish onto a warmed plate. Season steaks with salt.
Dish steaks onto warm plates and, if liked, put a knob of butter on top of each. Serve immediately with chips and a salad of your choice.