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
Scale
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
