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Ingredients
2 servings
Instructions
Step 1
Season your steak on both sides with salt and pepper. In a smoking hot pan, sear both sides of the steak until you get a nice crust.
Step 2
Baste with butter, garlic, shallots, thyme, rosemary, and sage.
Step 3
Place steak on a wire rack and place in a 200 F oven until desired doneness is reached. I did medium rare at around 130F internal temp.
Step 4
In the same pan add butter, and sauté shallots until translucent. Add in brandy and allow alcohol to evaporate. Add in your beef stock followed by your green peppercorns, heavy cream and black and red peppercorns
Step 5
Slice your potatoes into thin strips, rinse in cold water, and fry at 165C until crispy.
Step 6
Season with salt and Aonori powder.
Step 7
Slice your steak thinly, top it over rice. Then add your peppercorn sauce and top off the dish with your shoestring fries.
Notes
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