back

back Welcome back to let him cook recipes to send to your boyfriend. So hit that share button and let me take it from here. Okay boys, so on the menu today is steak frites and peppercorn sauce. I'm using this thick cut Wagyu fillet steak. I'm tying it with some butcher's twine to make it a bit thicker and give it a nicer shape. Steak. And I recommend salting it heavily and leaving it in the fridge for a few hours before you want to cook it. It seasons it from the outside in, dries out the surface to give you a better crust. Then take yourself a nice heavy base frying pan. Give it a few minutes to preheat, add some neutral oil and then the steak. Move that around the pan to build up a nice golden crust. And then turn the heat down. Add some butter, garlic and thyme. Keep basting the steak until the internal temperature reaches about 47 degrees Celsius. If you don't have a temperature probe, it should feel like the fleshy bit just below your thumb. Then set the steak aside to rest on a wire rack while we make the sauce. Okay, into the same pan goes some finely diced shallot and coarsely ground black peppercorns. Then add the brandy, let that reduce by about half, and then add the stock. Again, let that reduce by about half. Then add the Dijon mustard and the double cream. Let that simmer until it's a thick and glossy coating. By the back of a spoon, at this point, your steak should be rested. Don't forget to remove the string and then slice it in half. And then plate. Spoon on a generous amount of your peppercorn sauce. Give it a little shuggle just to get it into one consistent layer and place it on the steak with a pile of salty fries. One last season with some flaky salt and fresh black pepper. Enjoy. Comment below what you wanted to cook next