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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines tender beef steaks coated in cracked black peppercorns with a rich whisky cream sauce, paired perfectly with golden, crisp fries. The steaks are seared to medium-rare perfection, while the sauce is flambéed with whisky for depth and simmered until thick and glossy. The fries are double-fried for the ultimate crunch, seasoned generously with salt flakes. Serve with a glass of whisky for an indulgent meal.
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Peel and cut the potatoes into fries about 1 cm thick. Rinse in cold water to remove excess starch and dry thoroughly.
First fry at low temperature (around 140°C / 285°F) for 6–7 minutes until soft and pale. Drain on paper towel and let cool.
Second fry at high temperature (around 190°C / 375°F) just before serving, until golden and crisp. Season generously with salt flakes.
Toast the black peppercorns in a dry pan until fragrant, then crush roughly in a mortar and pestle.
Season the steaks with salt and coat each side with the cracked pepper.
In a hot pan, melt butter with a touch of neutral oil and sear the steaks for 2–3 minutes per side for medium-rare. Remove and rest.
In the same pan, add the shallots and cook gently until soft and golden.
Deglaze with whisky and flambé carefully to burn off the alcohol.
Add the cream and simmer until thick and glossy. Adjust seasoning.
Return the steaks briefly to the pan to coat with the sauce before serving.
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Use Russet or Agria potatoes for fries as they have a high starch content, making them ideal for frying.
Flambé the whisky carefully by tilting the pan slightly and using a long lighter to ignite the alcohol.
Double-frying the potatoes ensures they are crispy on the outside and fluffy on the inside.
For a deeper flavor, use a single malt whisky in the sauce.
Can I use a different cut of beef for this recipe?
Yes, you can use other tender cuts like ribeye or striploin, but adjust the cooking time accordingly.
What can I use instead of whisky?
You can substitute whisky with brandy or cognac for a similar depth of flavor.
How do I flambé safely?
Tilt the pan slightly and use a long lighter to ignite the alcohol. Keep a lid nearby to extinguish the flame if needed.
Can I make the fries ahead of time?
Yes, you can complete the first fry and store the fries in the fridge. Do the second fry just before serving.
How do I know the steaks are medium-rare?
Check the internal temperature with a meat thermometer; it should read 130–135°F (54–57°C).
