INDICA INSTITUTE

Steak au Poivre with Beef Tallow Fries Ingredients * 1 good thick-cut striploin * 2 russet potatoes * 2 cups beef tallow * Butter, for basting * Salt * 1 shallot, finely diced * 1/3 cup (85 ml) brandy or cognac (or marsala) * 3/4 cup (185 ml) beef stock, low sodium * 1/2 cup (125 ml) heavy cream * 1 1/2 tbsp coarsely ground black peppercorns Equipment * Deep oven-safe pan * Skillet * Knife and cutting board Method * Preheat the oven to 450F. Add 2 cups of beef tallow to a deep oven-safe pan. * Hand cut the fries and blanch them in salted water. Set aside to cool. * Once cooled, carefully lower the fries into the hot tallow and return the pan to the oven. Remove and salt while crispy. * Sear the steak in a pan over medium to medium-high heat, butter basting for the last few minutes. Set aside to rest. * Pour off all but 1 tablespoon of the butter. Add the diced shallot and saute for one minute. * Pour in the brandy, flame it off, and reduce by half. * Add the beef stock, cream, and peppercorns. Continue to reduce. * Plate the steak and fries, cut the steak, and finish with the au poivre sauce.