uk
This indulgent steak and Potato Dippers recipe is a beautiful bistro-inspired dish: crisp Potato Dippers are paired with tender steak strips, then topped with rich peppercorn sauce and crispy shallots. This dish offers a premium, loaded-fries-style option that is perfect for casual dining.
Ingredients
- 200 g Lamb Weston Potato Dippers (frozen)
- 60 g steak strips (cooked medium-rare, thinly sliced)
- 2 tbsp peppercorn sauce (ready-made or house-prepared)
- 1 tsp crispy shallots (ready-to-use garnish)
- 1 tsp fresh parsley, finely chopped
Preparation
- Cook the fries: Deep-fry the Potato Dippers at 175°C for 3 - 3.5 minutes, or oven-bake at 200°C for 15 minutes until crispy.
- Cook the steak: Grill or pan-sear the steak to medium-rare (core temperature 55–57°C). Rest for 2 minutes, then slice it into thin strips.
- Prepare the sauce: Warm the peppercorn sauce in a small pan.
- Plate up: Arrange the Potato Dippers on a plate or wooden board. Lay the steak strips over the fries.
- Add sauce: Spoon the peppercorn sauce over the steak and fries.
- Finish: Sprinkle the crispy shallots and parsley on top.
- Serve immediately while the fries are crisp and the sauce is rich and warm.