Dies ist ein klassisches französisches Steakhouse-Gericht: Steak au poivre mit Pommes Frites. Zarte und saftige Steaks werden mit einer Kruste aus schwarzem Pfeffer überzogen und nach Wunsch gegart. Anschließend werden sie mit einer cremigen Pfeffersauce und knusprigen Pommes Frites serviert. Das perfekte Essen für einen besonderen Anlass oder einen gemütlichen Abend zu Hause.
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!
