Porterhouse Steak, Peppercorn Sauce & Triple-cooked Chips
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Ingredients
- 1.1 kg Porterhouse Steak
- 3 banana shallots, peeled and thinly sliced
- 100ml white wine vinegar
- 6 sprigs of fresh thyme
- 4 cloves of garlic
- black peppercorns
- white peppercorns
- pink peppercorns
- 2 tbsp of brined, green peppercorns, gently crushed with the back of a knife
- butter
- 1 ltr of good quality, rich beef stock
- 75ml brandy
- 250ml red wine
- 150ml double cream
- 5 large floury potatoes, peeled
- vegetable oil or beef dripping to fry
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