This French-inspired dish is a hearty twist on the classic steak au poivre, swapping out traditional beef for juicy pork neck steaks and pairing them with a rich, creamy mustard and brandy sauce. Recipe compliments of La Motte.

Ingredients

• 45 ml (3 tablespoons) butter, plus extra
• 2 large thick-cut pork neck steaks
• salt and pepper, to taste
• 4-6 small shallots, peeled & chopped
• 1-2 garlic cloves, finely chopped
• a few sprigs thyme, woody stalks discarded
• 5 ml (1 teaspoon) cake flour, optional
• 25 ml brandy (optional)
• 30 ml (2 tablespoons) Dijon mustard
• a splash of Worcester sauce
• 250 ml fresh cream
• a handful fresh chives and/or parsley, finely chopped

For the frites:

• 2 large potatoes, peeled & sliced into medium-thin fries
• vegetable oil, for frying (I prefer Canola)
• salt

Method

1. If you’re making French fries from scratch, boil the sliced potato in salted water for 5-7 minutes, then drain and set aside.
2. Heat about 3-4 cm of oil in a medium pot over medium heat. Carefully drop the blanched chips into the hot oil when it is ready (test one to see if it sizzles; the oil should be hot but not smoking hot).
3. While the fries are cooking, continue with the steak and sauce as set out below (the fries cook for about 7-10 minutes, after which you can drain them on kitchen paper and transfer to a preheated oven at 180 °C to keep warm until the steak is ready to serve).
4. For the steak, place a skillet over high heat and heat to smoking point.
5. Drop in the butter, give it a swirl and add the steaks, seasoning them with salt and pepper.
6. Cook on both sides until charred and brown (about 3 minutes on a side), then turn off the heat and transfer to a plate to rest (you’ll continue to cook it in the sauce shortly).
7. Return the pan to the stove top over low heat, add the shallots, garlic and thyme and cook until soft and golden, stirring often.
8. Add the flour (optional) and stir, then add the brandy, mustard and Worcestershire sauce and stir well. Add the cream and stir, then bring to a simmer.
9. Season generously with black pepper and a pinch of salt, then return the steaks to the pan to cook for a further 5 minutes over low heat. Test to see if the steaks are fully cooked (the inside should be tender but not raw).
10. Remove from the heat when it’s ready, then scatter with fresh herbs and serve at once, with the warm fries.