Steak au Poivre Claypot Rice
A French Steak Au Poivre / Steak Frites fused with the delightful simplicity that is claypot rice. Rice AND fries? Sign me up.
Crispy matchstick potatoes, a juicy ribeye and a green peppercorn sauce. I used Rice Whiskey from the Last Straw Distillery (here in Ontario!)
This post will cover how I made the Green Peppercorn Sauce.
If you need any further tips and instructions on how to use a claypot/ make the rice, you can check my other claypot recipe posts!
Notes:
For ideal ratio of rice to sauce
(1.5 cups rice: 1 portion peppercorn sauce)I also like to reserve some matchstick potatoes on the side, as they loose the crispy texture once mixed with the rice.
Rice Whiskey Green Peppercorn Sauce:
1/2 shallot, minced
1.5 tbsp green peppercorns
1/2 tsp freshly ground black pepper
1/4 cup rice whiskey (can sub bourbon, brandy, non-alcoholic red wine etc.)
1.5 cups low sodium beef stock
1 tbsp soy sauce
1/4 cup heavy cream
salt, to taste
After cooking your steak, make sure you keep the pan with the drippings. Place it over medium heat.
Add the minced shallots to the same pan. Sauté for a minute. Add the green peppercorns, black pepper and stir, another minute.
Pour in the rice whiskey (or alcohol of choosing). Reduce the heat. Carefully flambé, using either a blowtorch or a lighter. Shimmy the pan and allow the alcohol to burn off and the flames to die out.
Add the beef stock, and soy sauce. Allow it to reduce for about 5 minutes to about 1/2 a cup of liquid. Add the cream and any salt to taste. Stir and cook for another minute.
Remove from the heat, and pour overtop of your finished rice bowl.
If you try this as always send me a message on Instagram or leave a comment below!
Enjoy!
