Steak Frites Au Poivre Recipe
If you have ever dreamed of bringing the quintessential French bistro experience into your own kitchen, then the Steak Frites Au Poivre Recipe is your perfect culinary companion. This classic dish is a harmonious marriage of a tender, peppercorn-crusted steak paired with golden, crispy fries and a luscious, creamy pan sauce that sings with brandy and Dijon mustard notes. Simple yet sophisticated, it grabs your senses and transports you straight to the heart of Parisian dining, making it an absolute must-try for anyone craving a flavorful and hearty meal that feels both indulgent and approachable.
Ingredients You’ll Need
Every ingredient in this Steak Frites Au Poivre Recipe plays an essential role, from the bold peppercorn crust that creates texture and spice, to the creamy sauce that melts over the juicy steak, and of course, the perfectly crispy frites providing that satisfying crunch. Here’s what you’ll need:
- 2 boneless ribeye or NY strip steaks (about 1 inch thick): Choose well-marbled cuts for the juiciest results.
- Salt to taste: Essential for seasoning and enhancing natural flavors.
- 2 tablespoons whole black peppercorns (crushed): Provides the signature peppery crust that defines the dish.
- 1 tablespoon olive oil: Used to sear the steaks, adding richness and preventing sticking.
- 2 tablespoons unsalted butter: Adds depth and silky texture for cooking the steak.
- 1/4 cup brandy or cognac: The base for the pan sauce, offering warmth and complexity.
- 1/2 cup heavy cream: Creates a luxurious finish for the sauce.
- 1 teaspoon Dijon mustard (optional): Adds a subtle tang and layers to the sauce.
- 2 large russet potatoes (peeled and cut into thin fries): Perfect for achieving those crispy-on-the-outside, fluffy-on-the-inside frites.
- Vegetable oil for frying: Needed for that golden crisp texture.
- Salt to taste (for frites): To finish off your fries with just the right seasoning.
How to Make Steak Frites Au Poivre Recipe
Step 1: Prepare the Frites
Start by soaking your thinly cut russet potatoes in cold water for at least 30 minutes. This crucial step removes excess starch and helps ensure that your fries turn out extra crispy. Once soaked, drain and dry them thoroughly to avoid any oil splatter during frying. Heat your vegetable oil in a deep fryer or a heavy pot to 350°F (175°C), then fry the potatoes in batches for 3 to 4 minutes until lightly golden. Remove and drain them on paper towels. Next, crank up the heat to 375°F (190°C) and fry the fries again for 2 to 3 minutes until they are beautifully crisp and golden. Season with salt, and you’ll have fries that rival any Parisian café.
Step 2: Cook the Steaks
While the frites are resting, it’s time to tackle the steak. Generously season each steak with salt, then press the crushed black peppercorns firmly onto both sides. This pepper crust is the soul of the Steak Frites Au Poivre Recipe, giving you that intoxicating aroma and satisfying bite. Heat the olive oil and butter in a heavy skillet over medium-high heat until shimmering. Sear the steaks for about 3-4 minutes per side for a medium-rare finish, adjusting depending on your preferred doneness. Once cooked, transfer them to a plate and tent loosely with foil to rest—this keeps them juicy and tender.
Step 3: Make the Pan Sauce
Now for the pièce de résistance: the luscious pan sauce. Carefully add the brandy or cognac to the hot skillet—if you’re using an open flame, remove the pan from heat to avoid flare-ups. Let the alcohol bubble for about 30 seconds to cook off the harshness. Then stir in the heavy cream and the optional Dijon mustard for added tang. Simmer for 2 to 3 minutes, scraping up the delicious browned bits from the bottom of the pan until the sauce thickens slightly. Taste and add salt if needed. The sauce is rich and velvety, elevating the peppery steak perfectly.
How to Serve Steak Frites Au Poivre Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few sprigs of thyme can add a lovely pop of green and a slight herbal freshness, balancing the richness of the sauce and steak. Don’t be afraid to get creative with a light drizzle of good-quality olive oil or a grind of fresh pepper for that finishing touch.
Side Dishes
While the crispy fries are the classic and beloved companion, you can also offer a simple mixed green salad with a bright vinaigrette to cut through the richness, or some steamed green beans tossed with lemon zest and garlic for a fresh contrast that keeps the plate colorful and balanced.
Creative Ways to Present
For a truly elegant presentation, stack the steak atop a bed of frites, then cascade the peppercorn sauce generously over the top. Serve with a small ramekin of sauce on the side for dipping. Using rustic wooden boards or cast iron skillets creates an inviting, bistro-style feel that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the steak and frites separately in airtight containers. Refrigerate for up to 2 days. This separation helps retain the frites’ texture and prevents the steak from getting soggy.
Freezing
Freezing steak frites is not ideal, as the fries lose their crispness and the steak’s texture can degrade. However, you can freeze the cooked steak alone for up to 3 months by wrapping it tightly in plastic and foil to preserve moisture.
Reheating
Reheat the steak gently in a low oven or a warm skillet to avoid overcooking. For the frites, reheat in a hot oven or air fryer to regain crispness rather than using the microwave, which makes them limp.
FAQs
What type of steak is best for Steak Frites Au Poivre Recipe?
Boneless ribeye or New York strip steaks are excellent because of their marbling and thickness, ensuring a juicy, tender experience that holds up well to the peppercorn crust and rich sauce.
Can I use other types of potatoes for the fries?
Yes, but russet potatoes are preferred due to their starch content, which fries up crisp on the outside and fluffy inside. Waxy potatoes tend to be less crispy.
Is there a non-alcoholic substitute for brandy in the pan sauce?
You can use beef broth with a splash of apple cider vinegar or grape juice for sweetness to mimic the depth brandy brings, though the flavor won’t be quite the same.
How do I crush black peppercorns without a rolling pin?
If you don’t have a rolling pin, you can use the bottom of a heavy pan or a mortar and pestle. The key is to crush the peppercorns coarsely, not grind them fine.
Can this recipe be made gluten-free?
Absolutely! The Steak Frites Au Poivre Recipe does not include gluten-containing ingredients, but always double-check your condiments and mustard to be sure.
Final Thoughts
There’s something truly magical about the combination of a perfectly seared peppery steak, ultra-crispy frites, and a decadent creamy pan sauce that makes the Steak Frites Au Poivre Recipe a standout favorite. It’s a dish that allows you to impress with minimal fuss, savor rich and bold flavors, and enjoy a touch of French charm at home. Give it a try, and I promise it will become a revered recipe in your kitchen, delighting friends and family again and again.
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Steak Frites Au Poivre Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
Steak Frites Au Poivre is a classic French dish featuring a perfectly seared ribeye or NY strip steak crusted with crushed black peppercorns, accompanied by crispy double-fried russet potato frites and a rich, creamy brandy sauce. This recipe combines bold peppery flavors and luxurious creaminess, making it a satisfying main course with a crisp, golden side.
Ingredients
For the Steak
- 2 boneless ribeye or NY strip steaks (about 1 inch thick)
- Salt to taste
- 2 tablespoons whole black peppercorns (crushed)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Pan Sauce
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
For the Frites
- 2 large russet potatoes (peeled and cut into thin fries)
- Vegetable oil for frying
- Salt to taste
Instructions
- Make the Frites: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain thoroughly and pat dry with paper towels to ensure crispiness. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes until they are lightly golden but not fully cooked. Remove and drain them on paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes again for 2–3 minutes until they are crisp and golden brown. Drain on paper towels and season immediately with salt.
- Make the Steaks: Season the steaks generously on both sides with salt. Press the crushed black peppercorns firmly onto both sides of each steak to create a pepper crust. Heat olive oil and butter together in a heavy skillet over medium-high heat until hot and shimmering. Sear the steaks for 3–4 minutes per side for medium-rare doneness, adjusting time if you prefer a different level of doneness. Once cooked, transfer steaks to a plate and tent loosely with foil to rest while you prepare the sauce.
- Make the Sauce: Carefully pour the brandy or cognac into the hot skillet (remove the pan from heat if there’s an active flame to avoid flare-ups). Allow the alcohol to bubble and reduce for about 30 seconds. Stir in the heavy cream and add Dijon mustard if using. Simmer gently for 2–3 minutes, scraping up any browned bits from the pan to incorporate into the sauce until it has thickened slightly. Taste and season with salt as needed.
- To Serve: Place each rested steak on a plate, spoon the creamy pan sauce generously over the top, and serve alongside a hearty portion of the crispy frites for a classic French meal.
Notes
- Crushing whole black peppercorns with a rolling pin or mortar and pestle provides the best texture and flavor for the pepper crust.
- You can substitute oven-baked fries if you prefer a lighter side, although traditional double frying yields the crispest results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying and Stovetop
- Cuisine: French
