Steak Au Poivre
A restaurant-quality steak dinner featuring pepper-crusted Wagyu ribeye, crispy seasoned triple-cooked fries, garlic broccolini and a rich and creamy au poivre sauce.
Ingredients
Steak
- 1 large 500g or 2 x 250–300g Wagyu ribeye steaks
- 2 tsp Planet Organic Black Peppercorns
- ½ tsp Planet Organic Garlic Granules
- 1 tsp sea salt flakes or to taste
- 1 tbsp olive oil
- 15 g butter
- 4 –5 sprigs fresh thyme or ½ tsp Planet Organic Thyme
Au Poivre Sauce
- 15 g butter
- 1 small shallot finely diced
- 2 cloves garlic finely minced
- Remaining black pepper from coating the steak
- 30 ml brandy optional but recommended
- 200 ml beef stock
- ½ cup double cream
- 1 tsp Dijon mustard
- 1 tbsp finely chopped fresh chives
Triple-Cooked Fries
- 400 g Sebago potatoes
- 2 tbsp neutral oil or light flavoured olive oil or more if deep frying
Fries Seasoning
- 1 tsp Planet Organic Garlic Powder
- 1 tsp Planet Organic Onion Powder
- 1 tsp Planet Organic Paprika
- ½ tsp Planet Organic Dried Oregano
- ½ tsp Sea Salt
- ¼ tsp freshly cracked Planet Organic Black Pepper
Garlic Broccolini
- 1 bunch broccolini
- 1 tbsp olive oil
- ½ tsp Planet Organic Garlic Granules
- Sea salt to
- Freshly cracked Planet Organic Black Pepper
Instructions
Prepare the Steak
- Remove the steak from the fridge 20–30 minutes before cooking.
- Crush the peppercorns in a mortar and pestle. Season the steak with sea salt, press into the pepper and sprinkle with the garlic granules. Set aside.
Triple-Cooked Fries
- Cut the potatoes into 1cm fries and cook in boiling water for 5 minutes. Drain and allow to dry for 10 minutes.
- Chill for 20–30 minutes, then toss with the oil.
- Air fry at 200°C for 5 minutes, or deep fry for 1–2 minutes.
- Chill again for 20–30 minutes, then air fry for 12–15 minutes until golden and crisp, or deep fry for 5 minutes.
- Grind the seasoning ingredients together in a mortar and pestle, then toss through the hot fries.
Garlic Broccolini
- Heat the olive oil in a frying pan and cook the broccolini for 4–5 minutes until lightly blistered and tender. Add a splash of water as needed.
- Season with the garlic granules, sea salt and black pepper. Set aside.
Cook the Steak
- In the same pan, add the olive oil and cook the steak for about 2½ minutes per side for medium-rare.
- Add the butter and thyme during the final minute and baste continuously.
- Rest the steak whilst you make the sauce.
Au Poivre Sauce
- In the same pan, cook the shallot in the butter until softened.
- Add the garlic and remaining peppercorns, then cook for 30 seconds.
- Add the brandy and reduce by half before adding the beef stock, Dijon mustard and double cream. Simmer until thickened, and finish with the chives.
To Serve
- Slice the steak and serve with the seasoned fries and garlic broccolini.
- Spoon over the creamy au poivre sauce and serve immediately.
This recipe was developed in collaboration with Planet Organic, you can use code MARIANNE15 for 15% off your order*
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