Today we’re making the French bistro favourite steak frites with two of my favourite sauces; Entrecôte and Peppercorn. But first, I’m going to show you how I break down a sirloin into multiple steaks (plus offcuts) to make it a little cheaper.
You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
My steak temperature guide:
Rare: Pull at 40°c 105°f / Rested at 48ºc 118°f
Medium Rare: 46ºc 115°f / Rested at 52ºc 125°f
Medium: Pull at 52ºc 125°f / Rested at 58ºc 136°f
Medium Well: Pull at 57ºc 135°f / Rested at 62ºc 143°f
Well done: Pull at 63ºc 145°f / Rested at 70ºc 160°f
RECIPES:
Peppercorn sauce: www.andy-cooks.com/blogs/reci...
Entrecôte sauce: www.andy-cooks.com/blogs/reci...
Nagi’s French Fry Recipe: www.recipetineats.com/french-...
Entrecôte Sauce
Ingredients
- 250g (8.8 oz) unsalted butter
- 3 shallots, sliced
- 1 small handful of tarragon
- 1 handful of flat-leaf parsley
- 6 sage leaves
- 1 tsp ground nutmeg
- 5 anchovies
- 10 small capers
- 1 egg yolk
- 1 tbsp mustard
- juice of 1 lemon
- 1 tsp Worcestershire sauce
- salt to taste
Method
1. To make the sauce, start by sautéing the shallots in a quarter of the butter with a big pinch of salt, freshly ground black pepper, ground nutmeg, and the anchovies. Cook until the shallots are translucent, then turn off the heat and leave for 5 minutes before adding the rest of the butter to melt slowly. Let it cool to room temperature.
2. In a blender jug, add the egg yolk, mustard, and capers along with the fresh herbs, lemon juice, and Worcestershire sauce. Turn on the blender slowly, and once the base of the sauce has blended smoothly, start pouring in the cold butter and shallot mixture slowly. Do this slowly as you would when making mayonnaise. Have a little bit of room temperature water ready in case it starts to get too thick. You're looking for a sauce with the consistency of slightly thickened cream, so it can still be poured.
Peppercorn sauce
Ingredients
- 2 shallots, finely diced
- 1 tbsp black peppercorns
- 1 tbsp pink peppercorns
- salt
- 1 tbsp oil
- 50g butter
- 100ml brandy
- 250ml beef stock
- 1 tbsp green peppercorns
- 100ml cream
Method
1. In a saucepan over medium heat, add the black and pink peppercorns and toast until fragrant. This will take 3-5 minutes. Once they're fragrant, pound them in a mortar and pestle until you have a coarse ground pepper consistency. Set aside and place the pot back on medium heat.
2. Add the butter and oil to the pot, followed by the shallots. Sauté the diced shallots for 3-4 minutes until fully cooked with a pinch of salt.
3. Add the ground pepper from earlier back to the pot and stir through the sautéed shallots, followed by the brandy. Be careful when you add the brandy to the pot; it's probably going to flambe, so it will get very hot, and there might be some large flames coming from the pot.
4. Once all the alcohol has burnt off from the brandy, add the beef stock and reduce by half.
5. Finish the sauce by checking the salt levels and adding the cream, stirring it through until you have a lovely, velvety sauce.
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