This is a classic French steakhouse dish, Steak au poivre with french fries. Tender and juicy steaks are coated in a cracked black pepper crust and cooked to your desired doneness, then served with a creamy peppercorn sauce and crispy fries. The perfect meal for a special occasion or a cozy night in.
Category
Dinner
Servings
2
Prep time
1 hour
Cook time
20 minutes
This is a classic French steakhouse dish, Steak au poivre with french fries. Tender and juicy steaks are coated in a cracked black pepper crust and cooked to your desired doneness, then served with a creamy peppercorn sauce and crispy fries. The perfect meal for a special occasion or a cozy night in.
Ingredients
- 2 steaks of your choice (e.g., ribeye, sirloin)
- salt
- freshly cracked black pepper
- 4 large russet potatoes
- 1 tbsp vinegar
- oil for frying
- 1 tbsp black peppercorns, lightly crushed
- 1 tbsp green peppercorns, lightly crushed
- salt, to taste
- 1 tbsp neutral oil (such as vegetable or canola)
- 30g (2 tbsp) butter
- 50ml (3½ tbsp) brandy
- 300ml (1¼ cups) beef stock or demi-glace
- 50ml (3½ tbsp) heavy cream
Steak au poivre
Fries
Peppercorn sauce
Directions
Scrub the potatoes well and slice into 1cm (½-inch) thick sticks. Place them in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until they are just tender but still hold their shape.
- Drain the potatoes, then spread them out on a wire rack over a tray to catch any excess water. Let them air dry for at least 30 minutes. The drier, the better for frying.
- Heat oil to 160°C (320°F). Fry the potatoes in batches until pale golden and just set on the outside, but not fully cooked. Remove, drain, and let cool for 35-40 minutes.
- Generously season both sides of the steaks with salt and freshly cracked black pepper.
- In a cast iron skillet over medium-high heat, add a drizzle of oil. When the oil begins to smoke slightly, add the steaks. Press them firmly with a spatula or a clean pan for good contact with the skillet. Cook, flipping every 45-60 seconds, until they reach your desired doneness.
- Remove the steaks from the pan, place them on a wire rack, and let them rest while you make the sauce.
- Reduce the skillet heat to medium-low, then carefully add the brandy to deglaze the pan, scraping up any browned bits. Add the beef stock and green peppercorns, allowing the stock to reduce by about one-third.
- While the sauce is reducing, heat the oil to 180°C (350°F). Fry the potatoes again for 7-10 minutes, or until golden brown and crispy. Drain briefly on paper towels and season with salt.
- Once the stock has reduced, add the butter and stir in the heavy cream, allowing the sauce to simmer until it reaches a silky consistency. Taste and adjust seasoning as needed.
- Pour the peppercorn sauce over the steaks and serve with a generous pile of French fries to enjoy alongside. Enjoy!
