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Steak Frites Sandwich

with pepper sauce
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Prep Time:2 hours
Cook Time:40 minutes
Course: Bread, Main Course
Cuisine: French
Keyword: Bread, Steak, Steak Sandwich
Servings: 1 sandwich

Ingredients

  • 1 small loaf of crusty bread

Steak:

  • 2 pieces of sirloin steak, approx 100g each
  • 2 tbsp butter, cold
  • 2 cloves garlic, crushed
  • 2 sprigs thyme

Frites:

  • 2 potatoes (Russet, Sebago or Maris Piper), peeled and cut into fries
  • salt
  • parsley, minced
  • vegetable oil, for frying

Pepper sauce:

  • 1 shallot, minced
  • 1.5 tbsp black peppercorns, freshly cracked
  • 4 tbsp brandy or white wine
  • 200ml beef stock
  • 100ml heavy cream
  • 1 tbsp butter
  • salt + pepper, to season

Instructions

  • Frites: peel and cut your potatoes into French fries and soak them immediately into a bowl of ice water. Pat them dry with a tea towel and leave in the fridge to dry out for 2 hours.
  • Bring a pot of neutral oil up to 160C/320F and lightly fry the frites until cooked through and pale, drained and set aside to cool slightly. Refry for a 2nd time at 190C/375F until golden and crispy, drained and seasoned with salt and parsley.
  • Steak: pat your steaks dry with paper towels and season both sides generously with salt. Bring a pan with a good drizzle of neutral oil to a high heat, add in your steaks and cook to medium rare or desired doneness, time is depended on how thick your steaks are (mine are 1.5cm thick and I cooked them 2 minutes on each side). 30 seconds before they are done cooking, add in the butter, garlic and thyme, and use a spoon to base your steaks with the butter. Remove the steaks from pan and allow them to rest.
  • Pepper sauce: remove 90% of the butter from the pan, along with the garlic and thyme. In the same pan, reduce the heat to medium and add in the shallot. Once the shallots are browned, add in the brandy or white wine and deglaze the pan, reduce until 80% of the liquid is gone. Add in the stock, heavy cream and pepper, stir well and reduce until thickened. Add in the butter to emulsify and for the sauce to have a glossy finish.
  • Assemble: cut your loaf open and toast it slightly. Add in the sliced up steak pieces, then top with sauce and frites. Close the sandwich and enjoy with extra pepper sauce on the side.