Steak Frites....Stop Overpaying!

Restaurant-quality steak frites doesn't have to cost restaurant prices. Today I'm making juicy pan-seared steak, crispy air fryer chips and a rich brandy cream sauce that's ready in minutes.

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Ingredients
For the Air Fryer Chips

• Potatoes — 700 g 4¾ UK cups | 5 US cups
• Potato starch — 15 g | 2 tbsp | ⅛ UK cup | ⅛ US cup
• Vegetable oil — 15 ml | 1 tbsp | 3 tsp
• Fine salt — 5 g | 1 tsp

For the Steaks
• Picanha steaks — 2 x 250–300 g or any of your choice
• Vegetable oil or beef dripping — 15 ml | 1 tbsp | 3 tsp
• Salt — to taste
• Freshly ground black pepper — to taste

For the Quick Brandy Cream Sauce
• Unsalted butter — 20 g | 1⅓ tbsp | 4 tsp
• Garlic, finely minced — 2 cloves (10 g) | 2 tsp
• Brandy — 60 ml | 4 tbsp | ¼ UK cup | ¼ US cup
• Beef stock — 120 ml | 8 tbsp | ½ UK cup | ½ US cup
• Double cream — 150 ml | 10 tbsp | ⅝ UK cup | 0.64 US cup
• Dijon mustard — 1 tsp
• Worcestershire sauce — 1 tsp
• Freshly ground black pepper — ½ tsp
• Salt — to taste if required
Potatoes - Bring to the boil and simmer for 5–6 minutes, just until the edges begin to soften.
Drain well, then leave them to steam dry for 5 minutes.
Cook at 200°C for 20–25 minutes, shaking the basket every 7–8 minutes, until crisp and golden.

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