Steak Main French

Steak with pommes sarladaises

Name: Guillaume Brahimi's steak with pommes sarladaises recipe
Yield: 4
Cuisine: /french
Ingredients: 200g unsalted butter, chopped; 1.5kg large all-rounder potatoes (such as desiree, red or kestrel), peeled, thinly sliced (we used a mandoline); 50.00 ml thyme leaves; 40.00 ml extra virgin olive oil; 4 x 250g porterhouse steaks, at room temperature; Garlic herb butter, to serve

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by Guillaume Brahimi

Jul 18, 2024

If you're looking to impress guests when you're next entertaining, this classic French steak with pommes sarladaises recipe from Guillaume Brahimi is it. This simple French recipe uses only two main ingredients, cooked to perfection. Juicy and tender porterhouse steaks are brushed with oil and evenly seasoned before being slathered with thick slices of garlic herb butter. Served with a side of buttery roast potatoes mounded into a uniform, crispy slab, this simple yet elegant dish is one to return to.

Recipe note: Begin this recipe a day ahead. You’ll need 22cm and 20cm square cake pans

200g unsalted butter, chopped
1.5kg large all-rounder potatoes (such as desiree, red or kestrel), peeled, thinly sliced (we used a mandoline)
2 1/2 tbs thyme leaves
2 tbs extra virgin olive oil
4 x 250g porterhouse steaks, at room temperature
Garlic herb butter, to serve

Method

1.

Place the butter in a small heatproof jug and melt in the microwave in 30-second bursts. Strain through a sieve lined with paper towel, discarding solids.
2.

Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 22cm square cake pan and line base and sides with baking paper. Place potato in a large bowl. Add thyme and half the melted butter, season and toss to combine.
3.

To build the pommes sarladaises, arrange potatoes in the prepared pan in even layers. Place a sheet of baking paper on top. Place a 20cm square cake pan on top and press down. Bake for 1 hour 25 minutes or until tender when tested with the tip of a sharp knife. Remove from oven and stand at room temperature for 40 minutes. Place a 1kg weight on top of 20cm square cake pan on top of potatoes and refrigerate overnight.
4.

Remove from fridge and turn out onto a chopping board. Cut into 8 pieces.
5.

Heat the remaining butter in a large frypan over medium heat. Add pommes sarladaises and cook, turning frequently, for 8 to 10 minutes, until golden brown on all sides. Drain on paper towel, season to taste and keep warm until ready to serve.
6.

Meanwhile, brush steaks with oil and season liberally all over. Cook steaks in the same pan over high heat for 2 minutes, then flip and cook for 1 minute for rare (or longer to your liking). Transfer to a warm plate, add some thick slices of garlic herb butter and stand, loosely covered, for 5 minutes. Serve steaks with crispy pommes sarladaises.