Beef steak with pepper sauce and French fries

Ingredients

• 4 rump steaks (pre‑cut, 180 g each)
• Salt
• pepper (ground)
• 20 g clarified butter
• 12 Cherry tomatoes
• 2 tbsp butter
• 1.5 tbsp flour
• 300 ml beef broth
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp green peppercorns (glass jar)
• olive oil (for drizzling)
• oil for frying
• 600 g large, waxy potatoes

Instructions

1. 1.

   Preheat the oven to 140 °C (top and bottom heat). Wash the meat, pat dry, season with salt and pepper, then sear it in a hot pan with melted clarified butter until browned on all sides. Transfer to the preheated oven and cook to desired doneness (5–10 min). Meanwhile wash the tomatoes, pat dry, place them on parchment paper, drizzle with olive oil, season, and bake alongside the steaks.

2. 2.

   Melt the butter in the pan, sprinkle flour, let it brown slightly, then deglaze with beef broth. Add cream, whisk vigorously to avoid lumps, stir in peppercorns, salt, and pepper, and simmer over medium heat for about 5 min until thickened.

3. 3.

   Heat oil in a pot to about 165 °C (check by bubbles on a wooden spoon). Wash potatoes thoroughly, cut into uniform sticks, pat dry. Fry portions of the sticks for ~5 min until tender but still pale. Remove, increase temperature to ~190 °C, and fry again for another 2 min until crisp and golden brown. Drain well and season with salt.

4. 4.

   Plate the steak with the French fries and tomatoes on warmed plates, drizzle with sauce, and serve immediately.