Steak Frites Sandwich

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  1. Preheat the oven to 100°C.
  2. Fry the shallots until golden then add the crushed peppercorns. Cook for another minute or so before pouring over the beef stock. Whack some brandy in. Stir through the mustard and a squeeze of lemon juice and allow it all to reduce. Leave to cool before stirring through the mayonnaise.
  3. Fry the onions and mushrooms until they are sticky and delicious, then add garlic and cook out until fragrant. Leave somewhere warm.
  4. Season the steak all over and place it on a rack above a baking tray, then slow cook it until the internal temperature reaches 46°C. If you want it well done cook it longer, rare cook it less.
  5. Heat your grill or frying pan and quickly sear the steak on all sides then allow to rest.
  6. Meanwhile, julienne (finely cut into matchsticks) your potatoes. Wash them to get rid of the starch then fry them (make sure you've dried them properly first) until they are crisp, and season.
  7. Build the sandwich! Whack some comte in there. Vive La France!