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Steakhouse Dirty Fries with Peppercorn Sauce

Crispy fries loaded with indulgent steakhouse-inspired flavours and finished with a rich, creamy peppercorn sauce. A generous, satisfying dish that combines crispy texture, savoury toppings and plenty of punchy flavour, perfect for a casual dining menu.
Cooking Time
45 Minutes
Portions
2

Ingredients

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  • ml Country Range Gravy Mix
  •   tsp Country range Steakhouse Seasoning
  •   tsp Country Range Chip Seasoning
  • ml veg oil
  • g butter
  •   Sprig of thyme
  •   Sprig of rosemary
  •   cracked cloves of garlic
  •   200g rib eye steak
  •   sliced shallots
  • g butter
  •   tsp Dijon mustard
  •   tsp crushed black peppercorns
  • ml white wine
  • ml brandy
  • ml double cream
  • g double crunch skin on fries
  •   small bunch of chopped parsley
  •   Salt and pepper to taste

  • 1

    Step 1

    To cook the rib eye – Sprinkle the sroom temperature steak with the steak seasoning and shallow fry in the veg oil for 1 min each side.
  • 2

    Step 2

    Add the thyme, rosemary and cracked garlic to the pan with the 25g butter and baste the steak for 30 secs on each side. Remove the steak from the pan and allow to rest on a rack. Add the sliced shallots on top of the steak and pour over the buttery herb mix.
  • 3

    Step 3

    Make the gravy as per pack instructions and keep warm.
  • 4

    Step 4

    To make the peppercorn sauce – Gently fry the diced shallots, garlic and crushed peppercorns in the same steak pan with the meat juices, until soft, then add the mustard
  • 5

    Step 5

    Add the white wine and brandy, then flambe the alcohol and add the ready made gravy and the double cream. Adjust the seasoning and keep warm
  • 6

    Step 6

    Cook the chips and season with the chip seasoning
  • 7

    Step 7

    Top the chips with slices of steak and shallots, drizzle the peppercorn sauce and garnish with chopped parsley

Ingredients

Increase Portion Size

  • ml Country Range Gravy Mix
  •   tsp Country range Steakhouse Seasoning
  •   tsp Country Range Chip Seasoning
  • ml veg oil
  • g butter
  •   Sprig of thyme
  •   Sprig of rosemary
  •   cracked cloves of garlic
  •   200g rib eye steak
  •   sliced shallots
  • g butter
  •   tsp Dijon mustard
  •   tsp crushed black peppercorns
  • ml white wine
  • ml brandy
  • ml double cream
  • g double crunch skin on fries
  •   small bunch of chopped parsley
  •   Salt and pepper to taste

Our amazing products used in this recipe

Discover the Country Range products that were used in this recipe so you can recreate it yourself.

Country Range Chip Seasoning 4 x 580g

Country Range Steakhouse Seasoning 4 x 650g

Country Range Gravy Mix 2 x 2 kg

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