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
Scale
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
