Pink Peppercorn Steak Frites | Hailee Catalano Recipes
- Add potatoes to a large pot and rinse under cold water until the water runs clear. - Fill up the pot with cold water to cover the potatoes. Add in vinegar.
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Ingredients
- 3 large russet potatoes (peeled and cut into ¼ inch batons)
- 1 tbsp white vinegar
- Canola oil (for frying)
- Kosher salt
- 2 -1 inch thick steaks of choice (I used Denver steak*)
- pepper
- 2 tsp shiitake mushroom powder**
- Olive oil
- 3 tbsp unsalted butter
- 2 fresh bay leaves (or dried)
- A few sprigs of fresh thyme
- 3 cloves of garlic (smashed)
- 2 small shallots (minced)
- 1 tablespoon pink peppercorns (crushed)
- ⅓ cup Cognac or brandy
- ½ cup beef stock
- ½ cup heavy cream
- Thinly sliced fresh chives
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