Recipe: Steak with duck fat chips

Last updated 12:02 16/07/2014

MOUTH-WATERINGLY GOOD: Porterhouse steak with crispy poached egg, duck fat chips and peppercorn sauce.

Related Links

How-to: Cook the perfect steak Recipe: Italian-style steak

Relevant offers


Recipe: Mussels with ponzu dressing, sesame seeds & fried shallots Recipe: Peter Gordon's salmon sashimi, cucumber, tomato, ginger, almond and yoghurt salad Recipe: Coconut affogato with salted hazelnut praline Recipe: Fish, lentil and witloof salad with saffron orange vinaigrette Recipe: Flat iron beef with spring onion and gochujang sauce, maori potato kimchi salad and nashi salad Recipe: Potato and karengo bread with extra mature gouda and salad Recipe: Black bean hummus with roasted cauliflower salad and black garlic harissa dressing Recipe: Quick Smart ideas from Ginny Grant Recipe: Sardine Sandwich Recipe: Vietnamese-style Kahawai sliders

What better way to enjoy a tasty porterhouse steak than with a crispy poached egg, duck fat chips and peppercorn sauce.

Plus - scroll down to be in to win some delicious porterhouse steaks.


1 pack porterhouse steaks
2 Tbsp olive oil
2 small eggs
2 potatoes, cut into chips
100g duck fat
6 crushed peppercorns
30 ml brandy
200 ml beef stock
Worchestershire sauce
Chopped parsley
White vinegar
Panko bread crumbs
Sea salt and pepper


Main ingredient Beef
Type of dish Kid friendly
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 2
Special options Nut-free


1. Preheat the oven to 200 degrees celcius.

2. Dry the potatoes with a paper towel.

3. Heat the duck fat in a heavy pan until smoking. Add the chips being careful not to overcrowd the pan.

4. Place in the oven. Keep turning the chips every ten minutes or so until golden. Season with sea salt and keep warm.

5. Rub steaks with olive oil, sea salt and pepper. In a hot pan cook the steaks for four minutes each side (med-rare).

6. While the steaks are cooking, bring a large pan of water to the boil and add vinegar to taste. Ladle eggs into the water.

7. When eggs are set, place into a bowl of ice water to stop cooking. Once the eggs are cold, remove them from the water and place on a paper towel.

8. Crumb the eggs and deep fry them just before serving.

9. Once the steaks are cooked, remove from the pan keeping the pan on heat.

10. Add the peppercorns and de-glaze with brandy. Add the beef stock letting it reduce to a syrupy sauce, then add the cream and reduce to a sauce consistency.

11. Season with sea salt and Worchestershire sauce, sprinkle with parsley and serve.

Want to win some free steak?

To be in to win one of three sets of Silver Fern Farms Porterhouse Beef vouchers simply email your name, address and why you deserve this meaty prize to by 2pm Friday 18 July.

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content