Steak au Poivre Claypot Rice
A French Steak Au Poivre / Steak Frites fused with the delightful simplicity that is claypot rice. Rice AND fries? Sign me up.
Crispy matchstick potatoes, a juicy ribeye and a green peppercorn sauce. I used Rice Whiskey from the Last Straw Distillery (here in Ontario!)
This post will cover how I made the Green Peppercorn Sauce and the Matchstick Potatoes.
If you need any further tips and instructions on how to use a claypot/ make the rice, you can check my other claypot recipe posts!
Notes:
For ideal ratio of rice to sauce
(1 cup rice: 1 portion peppercorn sauce)I also like to reserve some matchstick potatoes on the side, as they loose the crispy texture once mixed with the rice.
Matchstick Potatoes:
1 russet potato, peeled
1 tsp salt (+ more for seasoning)
cold water
1/2L neutral oil, for frying
Start by washing and peeling your potato.
Using a mandolin, slice the potato into potato chip-like slices. Arrange the slices into multiple groupings/ stacks for easier slicing.
Carefully julienne the stack of potato slices into thin pieces. Repeat with remaining potato stacks.
Transfer the julienned potato sticks to a bowl with cold water (to prevent the potatoes from browning due to oxidization). After swishing the potatoes around a bit, discard this starchy rinsing water and replace with fresh cold water.
Add 1 tsp of salt to the water with the potatoes, and stir to dissolve.
Leave the potatoes to soak for about 20 minutes.
Afterwards, lay out a fresh kitchen towel and scatter the julienned potatoes on the towel. Use it to squeeze and pat them dry.
To a pot, add your oil for frying. Preheat to 320 degrees over medium high heat.
Add 1/3 of your dry matchstick potatoes to the hot oil. Careful as it will bubble up rapidly.
Fry for 2-3 minutes, moving them around so they don’t stick together. Remove when they turn golden.
Place the golden fried potato sticks on a piece of papertowel to soak up excess oil. Sprinkle with a bit of salt.
Repeat the frying process until all the potatoes are cooked and crispy.
Rice Whiskey Green Peppercorn Sauce:
1/2 tbsp butter
1/2 shallot, minced
1.5 tbsp green peppercorns
1 tsp freshly ground black pepper
1/4 cup rice whiskey (can sub bourbon, brandy, non-alcoholic red wine etc.)
1/2 cup beef stock (sub 1 cup beef broth)
1 tbsp soy sauce
3 tbsp heavy cream
salt, to taste
After cooking your steak, make sure you keep the pan with the drippings. Place it over medium heat.
Add the butter and minced shallots to the same pan. Sauté for a minute. Add the green peppercorns, black pepper and stir, another minute.
Pour in the rice whiskey (or alcohol of choosing). Reduce the heat. Carefully flambé, using either a blowtorch or a lighter. Shimmy the pan and allow the alcohol to burn off and the flames to die out.
Add the beef stock, and soy sauce. Allow it to reduce for about 5 minutes to about 1/2 a cup of liquid. Add the cream and any salt to taste. Stir and cook for another minute.
Remove from the heat, and pour overtop of your finished rice bowl.
If you try this as always send me a message on Instagram or leave a comment below!
Enjoy!
