Reindeer Entrecôte with Peppercorn Sauce

Ingredients

• 720 g Pokka Reindeer Entrecôte
• 1 tbsp rapeseed oil
• salt
• 600 g frozen thin-cut fries
• 1 shallot
• 15 g butter
• 2 tbsp brandy (optional)
• 1 dl vegetable stock
• 2 dl whipping cream
• 2 tbsp green peppercorns in brine, drained
• 1 tsp Dijon mustard

Method

1. If the meat is frozen, thaw it in the fridge for 24 hours. Take it out 30 minutes before cooking. If it is a whole piece, cut it into 4 steaks about 2.5 cm thick. Pat dry.
2. Bake the fries in the oven according to the packet, usually 20–25 minutes at 225 °C.
3. For the sauce, soften the finely chopped shallot in the butter for 3 minutes. Add the brandy, if using, and let it bubble away. Add the stock, cream, peppercorns and mustard and simmer for 6–8 minutes, until the sauce coats the back of a spoon. Crush a few of the peppercorns with the spoon and season with salt.
4. Heat a griddle pan or barbecue until very hot. Brush the steaks with oil and cook for 2–3 minutes on each side, until the centre reaches 54 °C for medium-rare. Season with salt.
5. Rest the steaks for 5 minutes, then serve with the hot peppercorn sauce and fries.