A steak dinner thats sure to impress. This one’s a winner. The method here is a bit of a hybrid, but it really works well. Classic French au poivre technique with a toasted peppercorn sauce that coats the steak beautifully.
The crispy smashed potatoes though, next level. I’ve been having these potatoes at one of my favourite London restaurants for years and figured it was about time to make them myself. They’re twice-cooked: boiled, fried and finished with a delicious chive butter. Ultra crispy on the outside whilst fluffy and tender on the inside. Potatoes elevated.
As always, details matter: the dry brine, the toasted peppercorns and proper beef stock or demi-glace. I’ll cover all the details in this recipe.
A few things to know before you begin:
Dry brine: Start the night before. Dry brining makes a massive difference to crust and flavour. More on this later.
Beef stock: A high-quality beef stock or demi-glace will elevate the sauce to new heights. You’ll achieve a deeper, more complex flavour profile by using proper stock.
Peppercorns: Toast them properly. It unlocks their full depth and aroma.
Potatoes: Make sure they are fully dry before frying. Moisture is the enemy of crispiness, and we want maximum crunch.
Steak: Time means nothing when cooking steak. Use a meat thermometer for an accurate cook every time.
Serves: 2–3 hungry guests.
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