Wheel of comfort food 🥩🍟

By Andy Cooks · 45 min

Ingredients

Instructions

1. Season the steaks generously with salt, place them on a wire rack over a tray and leave at room temperature for 1 hour.
2. Cut the potatoes into 2 cm thick sticks.
3. Put the potatoes in a large pan of cold salted water, bring to the boil over high heat, then reduce the heat and simmer for 10–12 minutes until tender but not falling apart.
4. Drain the potatoes, place them on a wire rack over a tray and chill them in the freezer.
5. Heat the tallow in a deep frying pan to 140°C (285°F). Fry the chips in batches for 8–10 minutes, then drain on a wire rack over a tray.
6. Chill the chips in the freezer again, or freeze them until you are ready to serve.
7. Pat the steaks dry. Heat a heavy frying pan over medium-high heat and cook the steaks, turning every 30–45 seconds, until they reach your desired doneness. Transfer to a wire rack to rest.
8. Add the shallots to the pan and soften for 1 minute. Stir in the garlic and peppercorns, season with black pepper and cook for 1 more minute.
9. Add the brandy and flambé, shaking the pan until the flames die down. Stir in the stock, bring to a simmer and cook for 5 minutes until reduced by half. Stir in the cream, then taste and add salt if needed.
10. Raise the tallow to 180°C (355°F). Fry the chips in batches for 5–6 minutes until golden and crisp. Drain, then toss with salt in a large bowl.
11. Slice the steaks and serve with the peppercorn sauce and chips.

Summarized from Andy Cooks's video. Watch it for the details.

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