Recipe: Steak with duck fat chips

MAT MCLEAN - PALATE RESTAURANT, HAMILTON
Last updated 12:02 16/07/2014
Steak

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

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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.

PORTERHOUSE STEAK WITH DUCK FAT CHIPS

NEED TO KNOW

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 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

 

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 lifeandstyle@stuff.co.nz by 2pm Friday 18 July.

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