Steak Frittes
• 200 g frozen fries
• 1 tbsp olive oil
• 1 Meaty Meat Lamb

Green Peppercorn Sauce
• 1 tbsp olive oil or plant-based butter
• 1 shallot
• 3 tbsp green peppercorns (in brine), drained (or 2 tbsp cracked mixed peppercorns)
• 1 sprig of thyme
• 1 tbsp flour
• 2 tbsp whiskey or brandy
• 250 ml vegetable stock
• 100 ml plant-based cooking cream
• 3 tsp light soy sauce

Fries
1. Preheat the oven and cook the fries according to the package instructions.
2. While the fries are cooking, prepare the sauce and Meaty Meat. 

Peppercorn Sauce
1. Finely dice the shallot.
2. Heat 1 tbsp olive oil in a pan and add the diced shallot. Fry for 2 minutes before adding the drained peppercorns and a sprig of thyme.
3. After 2 minutes, add 1 tbsp flour and cook for 1–2 minutes, stirring constantly to ensure the flour is well cooked.
4. Deglaze the pan with whiskey or brandy and cook for 1 minute.
5. Add the vegetable stock and simmer for 3–4 minutes before adding the plant-based cream. Stir well and cook for another 2–3 minutes.
6. Finish with soy sauce and cracked black pepper.
7. Serve spooned over Meaty Meat with a side of crispy, salty fries. If you're feeling fancy, top everything with a sprinkle of fresh chives or thyme.

Meaty Meat
1. Slice Meaty Meat into desired pieces. If slicing, we recommend cutting them at least 2-2,5 cm thick.
2. Season with salt and pepper.
3. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add the sliced Meaty Meat and cook on all sides until nicely browned, about 7–8 minutes.
4. Remove from the pan and serve.