Steak Frites Au Poivre is the ultimate French bistro classic, delivering a wildly satisfying combination of tender, juicy steak with a peppery, velvety sauce, all paired with perfectly crisp frites. This dish is pure elegance on a plate, with every bite offering a satisfying contrast between the deep, savory flavors of the steak, the bite of cracked black pepper, and the irresistible crunch of golden fries. Whether you’re cooking for a romantic date night or your own comfort, mastering Steak Frites Au Poivre will make you fall in love with French cuisine Main Course.
Ingredients You’ll Need
No need to fuss about complicated groceries here—each ingredient for Steak Frites Au Poivre is easy to find, but absolutely essential. Every item on this list plays a starring role, from building the bold crust on the steaks to creating fries you’ll want to eat right out of the fryer.
- Ribeye or New York Strip Steaks: Choose well-marbled cuts, about 10–12 oz each, for juiciness and that classic steakhouse texture.
- Whole Black Peppercorns: Crushing them yourself ensures a punchy, aromatic crust that defines au poivre flavor.
- Kosher Salt: Big flakes enhance both the steak and frites, drawing out their natural savoriness.
- Olive Oil: Adds depth and helps the steak sear evenly for a perfect golden crust.
- Unsalted Butter: Essential for both frying the steak and building the luxurious sauce.
- Shallot: Its delicate sweetness rounds out the peppery heat of the sauce.
- Beef Broth: Intensifies the savory notes of the sauce, creating deep, satisfying flavor.
- Heavy Cream: Brings silkiness and body to the pan sauce—don’t skip it!
- Brandy or Cognac (optional but traditional): Adds a subtle warmth and classic French flair to your sauce.
- Russet Potatoes: Their sturdy texture turns divinely crispy when fried, making your frites irresistible.
- Vegetable Oil: Best for deep frying; choose a neutral oil with a high smoke point.
- Salt (for fries): The final flourish for frites—season with flair while they’re hot!
How to Make Steak Frites Au Poivre
Step 1: Prepare and Soak the Potatoes
Start by peeling your russet potatoes and slicing them into perfect matchsticks. Soak them in cold water for at least 30 minutes—this step removes excess starch, which means lighter, crispier frites when fried. The colder the water, the better the crunch!
Step 2: Fry the Frites (First Round)
Drain and thoroughly pat your potatoes dry. Heat your vegetable oil in a deep pot or fryer to 325°F. Working in batches, fry the potatoes for 3–4 minutes, just until they’re softened but not browned. This first fry cooks the interior while setting the foundation for maximum crispiness later. Drain on paper towels and set aside.
Step 3: Double-Fry for Crisp Perfection
Crank up your oil temperature to 375°F. Return the par-cooked frites to the oil in batches, frying a second time for 2–3 minutes until they turn golden and wonderfully crisp. Drain again, then shower them with salt while they’re hot—this is when flavor sticks best!
Step 4: Season and Sear the Steaks
Pat your steaks dry, then press on a generous coat of crushed black peppercorns, followed by kosher salt. Heat olive oil and a tablespoon of butter in a heavy skillet over medium-high. Sear each steak for 3–4 minutes per side for medium-rare, adjusting for your ideal doneness. Let the steak rest on a plate (that’s the secret to keeping it juicy!).
Step 5: Create the Au Poivre Sauce
Using the same pan, lower the heat and melt 2 tablespoons of butter. Add the minced shallot and sauté until it’s soft and fragrant. If you’re feeling adventurous, carefully pour in brandy or cognac and let it reduce. Stir in beef broth and reduce by half, then add heavy cream. Simmer until the sauce thickens to that luscious, coat-the-back-of-the-spoon consistency. Season to taste.
Step 6: Assemble and Serve
Slice your rested steaks or serve whole, lavishing them with the creamy, peppery sauce. Arrange alongside a mound of piping hot frites. Steak Frites Au Poivre is now ready for the table—prepare for applause!
How to Serve Steak Frites Au Poivre
Garnishes
A sprinkle of flaky sea salt and a dusting of freshly chopped parsley add color and freshness to Steak Frites Au Poivre. Consider a squeeze of lemon over the fries or a few pickled shallots for a tangy contrast to the rich sauce.
Side Dishes
This dish shines alongside simple green salads with mustard vinaigrette or lightly buttered haricots verts. Crusty French bread is also a must for mopping up every single drop of the decadent au poivre sauce.
Creative Ways to Present
Try serving Steak Frites Au Poivre on an elegant wooden board—steak sliced and fanned, fries piled high, ramekins of sauce for dipping. For dinner parties, serve individual platters with a drizzle of sauce and fries in vintage paper cones for playful bistro flair.
Make Ahead and Storage
Storing Leftovers
Place leftover steak, frites, and sauce in separate airtight containers in the fridge. While the fries may soften overnight, they can be brought back to life with the proper reheating technique. Steaks and sauce will keep well for up to 3 days.
Freezing
It’s best to enjoy Steak Frites Au Poivre fresh, but you can freeze cooked steak and sauce for up to a month. Frites don’t freeze as well but can be par-cooked, frozen in a single layer, and crisped up later—great for prepping ahead for your next craving!
Reheating
To restore your leftovers, reheat the steak gently in a low oven or skillet to avoid overcooking. Frites can be crisped up in a hot oven or air fryer, and sauce is best warmed gently on the stove with a splash of cream if it thickens too much.
FAQs
What makes Steak Frites Au Poivre different from steak frites?
While both are French classics, Steak Frites Au Poivre features a bold peppercorn-crusted steak and a luscious, creamy pan sauce, setting it apart from the more straightforward steak frites served plain or with simple butter.
Can I use a different cut of steak?
Absolutely! While ribeye and New York strip are preferred for their marbling and tenderness, sirloin or filet mignon work beautifully for Steak Frites Au Poivre. Just watch your cook times, as thinner steaks cook quicker.
Is the brandy or cognac necessary for the sauce?
The brandy or cognac adds a touch of luxury and authentic French flavor to the sauce but can be omitted if you prefer. If skipping the alcohol, you might add a splash more beef broth or a hint of Dijon for depth.
How do I get the crispiest frites?
Soaking your potatoes, drying them thoroughly, and double-frying are key tricks. Don’t overcrowd the pot during frying, and always salt immediately after frying so the flavors cling while hot.
Can I prepare any components in advance?
Yes! You can cut and soak the potatoes a day ahead, storing them in the fridge. The peppercorns can be pre-crushed and the sauce base prepped. Finish everything just before serving to ensure the freshest texture.
Final Thoughts
If you’re craving a dish that’s both comforting and impressive, Steak Frites Au Poivre never disappoints. It’s a celebration of bold flavor, beautiful textures, and classic French technique. Give it a try—once you’ve tasted steak kissed with pepper and cream sauce, paired with crispy frites, you’ll be hooked!
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Steak Frites Au Poivre Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic French bistro favorite with this recipe for Steak Frites Au Poivre. Juicy pan-seared ribeye or New York strip steaks are coated in a bold peppercorn crust and served with a rich au poivre sauce alongside crispy, golden frites. A decadent and satisfying meal that brings a taste of Paris to your table.
Ingredients
For the steak:
- 2 boneless ribeye or New York strip steaks (about 10–12 oz each)
- 2 tablespoons whole black peppercorns, crushed
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the sauce:
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- ½ cup beef broth
- ½ cup heavy cream
- 2 tablespoons brandy or cognac (optional but traditional)
- salt to taste
For the frites:
- 2 large russet potatoes, peeled and cut into matchsticks
- vegetable oil for frying
- salt to taste
Instructions
- Make the frites: Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry. Heat oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for 3–4 minutes until softened but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry again until golden and crispy, about 2–3 minutes. Drain and sprinkle with salt.
- Make the steak: Pat the steaks dry and press crushed peppercorns evenly onto both sides. Season with salt. Heat olive oil and butter in a heavy skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, adjusting time to your preference. Remove from pan and let rest.
- Make the sauce: In the same pan, lower the heat and add 2 tablespoons butter and the shallot. Sauté until soft, about 2 minutes. Carefully add brandy or cognac (if using) and cook until mostly evaporated. Stir in beef broth and reduce by half, then add cream. Simmer until thickened, about 5 minutes. Season with salt to taste.
Notes
- Crush the peppercorns coarsely for a bold crust.
- The sauce is rich—perfect for soaking up with fries or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared, Fried
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce and fries
- Calories: 820
- Sugar: 3g
- Sodium: 750mg
- Fat: 56g
- Saturated Fat: 26g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 165mg
