A South Florida chef adds a French flair to a classic meal. It’s time to grab a Bite With Belkys.
The Chef: Frederic Joulin
The Restaurant: Semilla, Miami Beach
The Dish: Steak Frites with Peppercorn Sauce
Ingredients:
4 New York Strip Steak (6 to 8 oz) or Filet Mignon
Salt
1 tbsp Coarsely Cracked Black Pepper
2 Garlic Cloves
1 Bunch of Fresh Thyme and 2 Bay Leaves
1 tbsp of Vegetable oil
1 tbsp Butter
2 tbsp of Cognac
1 Cup of Beef Stock
1 Cup of Heavy Cream
French Fries
Method of Preparation:
- Season steak with salt and pepper.
- Heat the vegetable oil in a large skillet over med-high, add the garlic cloves and cook steaks until a beautiful golden brown color.
- Turn them after 3 or 4 minutes to get the same color.
- Add the butter, thyme & bay leaves for 3-4 minutes to get the desired temperature.
- Flambée with cognac, then remove the steak from the skillet (let rest) and add the beef stock to the skillet and reduce for about 3 minutes.
- Add the heavy cream to the reduction for also 3-4 minutes (until sauce coats spoon).
To Plate:
- Slice steak and add to plate, then serve with fries. Drizzle sauce over steak.
Semilla
1330 Alton Rd, Miami Beach, FL 33139
www.semillamiami.com
(305) 674-6522
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