Livar steak au poivre with triple-cooked crisps 'tricolore'
Ingredients (for 4 persons)
Steak au poivre is a true classic and the prefect comfort food for cold autumn and winter evenings. The combination with béarnaise sauce, beef gravy and fresh herbs takes the dish to an even higher level. Add Heston Blumenthal's triple-cooked chips and you'll blow your guests away! You combine these perfectly fried chips - just like at Frites Atelier - with basil mayonnaise, Parmesan cheese and tomato. A great flavour combination.
For the steak
- 1 whole Livar ribeye or rib roast
- Livar lard for frying
- Pepper and fleur de sel
- Peel of 1 pickled lemon
- 1/4 bunch tarragon
- 1/4 bunch of chives
For the pepper sauce
- 1 shallot
- 1 clove of garlic (grated)
- 3 sprigs of thyme
- 50 g Cognac or Vieux
- 100 g jus de veau
- 100 g cooking cream
- Ground pepper and salt
- Green pepper flakes to taste (from a glass jar)
For the triple-cooked crisps 'tricolore'
- 1 kg floury potatoes
- 4 rolls of Livar lard weighing 250 g
- Sunflower oil for frying
- Fleur de sel
- 200 g mayonnaise
- 1 bunch of basil
- 200 g Parmesan cheese
- 20 g tomato powder (available at delicatessen shops)
Other trimmings
- 200 g beef gravy
- 200 g béarnaise sauce (Hollandaise sauce with fresh tarragon)
- Fresh herbs from the season
- First, prepare the triple-cooked chips. To do this, cut the potatoes into thick chips and rinse them well with water. After rinsing, cook the chips in water until tender. Place the chips apart on a tray and let them evaporate for a while. Then cool them completely back in the freezer. Next, heat the Livar lard in a kettle to 130 degrees Celsius. Fry the chips for 5 minutes. Then spread them out on a tray, let them evaporate and cool completely in the freezer. Before serving, fry the chips crispy in sunflower oil at 180 degrees Celsius for 7 minutes and let them drain on kitchen paper. Sprinkle some fleur de sel over the chips.
- While preparing the triple-cooked crisps, you can already make the basil mayonnaise. To do this, pick the basil leaves off the stalks and mix them into the mayonnaise with a hand blender. Once the chips are fried for the last time, serve them with the basil mayonnaise, grate some Parmesan cheese on top and finish off with some tomato powder.
- Cut the Livar ribeye into thick slices 3-4 centimetres thick. Or cut the Livar rib roast into nice steaks between the bones. Let the meat warm up well. Fry the steaks on both sides in the pan on high heat with a little lard. Make sure there is a nice crust on both sides of the meat. Wrap the meat with aluminium foil, but make sure the steam can escape, otherwise the meat will sizzle. Do not wash the pan immediately! The deposits at the bottom of the pan - the French call them the 'sucs' - are important for the flavour of the pepper sauce.
- Make the pepper sauce. Briefly fry the shallot, garlic and thyme in the pan in which you fried the meat. Once these have turned a nice colour, deglaze the pan with the Cognac or Vieux. All the sucs will then immediately come off the bottom. Flambé and boil the liquid so that the alcohol evaporates completely. Then add the jus de veau and cooking cream and reduce the sauce to the desired thickness. Once the sauce has reached the desired thickness, pass it through a fine sieve, season with salt and pepper and add green pepper flakes to taste. Tip: the liquid from the green pepper balls is also very nice to add a little to the sauce. Return the meat to the sauce and warm through on low heat. Also pour the released meat juices into the sauce. Cook the meat to a core temperature of 60 degrees Celsius.
- Makes sure all sauces and garnishes are ready. Slice the meat and finish the dish with the remaining garnishes and sauces.
Make this dish with...
Livar rendered lard
€ 4,20
Livar Rib Eye
€ 44,50
Livar Rib Roast
€ 49,95
Livar Ribeyes
€ 14,30
