Steak Frites

Entrecôte steak cooked to a perfect medium-rare in sizzling butter with thyme, served alongside crispy twice-fried chips.

Ingredients

• 1 kg beef chuck
• 1 cup puff pastry
• a handful of minced garlic
• 1 1/2 tsp cracked black peppercorns
• 3 tbsp extra-virgin olive oil
• 2 pearl onions, chopped
• a handful of fresh parsley, chopped
• a drizzle of unsalted butter
• 2 cups chicken stock
• 1 tsp fresh thyme
• a generous handful of button mushrooms

Instructions

1. 1

   Pat the beef chuck dry, season generously with salt, pepper, and cracked black peppercorns, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the beef chuck until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and celery stalks, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef chuck to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef chuck is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the cognac, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the chervil and serve hot alongside egg noodles.

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