Steak Frites with Peppercorn Sauce
If you love a good steak dinner, this recipe brings together two classics into one irresistible plate — Steak au Poivre meets Steak Frites with peppercorn sauce! The rich, creamy peppercorn sauce elevates the seared steak with bold flavor, while the golden fries happily soak up every last drop of that luscious sauce. It’s an indulgent combination that’s perfect for a special night in or when you want to impress without overcomplicating things. Every bite delivers the peppery kick and luxurious texture you expect from a fine French bistro, right in your own kitchen.
The secret to the perfect frites is the double-fry method, which guarantees that delicate balance of a crisp exterior and fluffy interior. By par-cooking the potatoes first, you get them tender without browning too quickly. Then, once the steak is resting and you’re whisking together the peppercorn sauce, you drop the fries back in for their final fry. This ensures they come out piping hot and irresistibly crunchy just as the steak is ready to serve. The timing couldn’t be better — both the steak and fries hit the table at their peak, ready for you to savor together.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Course
Main Entree
Cuisine
French
Servings
4 servings
Ingredients
4 small russet potatoes
2-3 large boneless ribeyes, or NY Strip Steaks
Kosher salt
Black pepper
1 shallot, diced
2 garlic cloves, minced
¼ cup cognac
¾ cup beef stock
2 tablespoons black peppercorns, crushed with a mortar and pestle
¾ cup heavy cream
Sea Salt, for garnish
1 Tbsp. freshly chopped parsley, for garnish
Instructions
1. Cut potatoes in half lengthwise, then cut those halves in thirds, stack them and cut into same sized strips. Place cut potatoes in a bowl of ice water for 15 mins., remove and dry completely with a clean kitchen towel.
2. Pat steaks dry and sprinkle all sides with salt and pepper.
3. Heat a large deep-sided chef’s pan or dutch oven over medium high heat and add potatoes when oil is about 325F. Fry them for about 10 mins. They will be partially cooked, but not golden yet. You may need to work in batches, depending upon how many potatoes you used. Remove to a paper towel lined baking sheet.
4. Meanwhile, heat a skillet over medium high heat and add 1-2 Tbsp. extra virgin olive oil. Pat steaks dry with a paper towel one last time and place in the skillet.
5. Cook steaks for 4-5 mins. per side, sear the edges as well. Remove when cooked to desired temp. and tent with foil. Total cooking time will be 10-12 mins., depending on the thickness of the steak. For medium rare, remove at 130-135F. as they will increase in temp as they rest.
6. Increase the oil to 375F and add the fries back in for another 8-10 mins. until golden brown.
7. Meanwhile, heat the skillet to medium heat, add the diced shallot and garlic, cook for 2 mins.
8. Carefully add the cognac and stand back as it may ignite a flame to burn off the alcohol. Cook for 2-3 mins. until alcohol has burned off. Add beef stock and reduce 2-3 mins. Add crushed peppercorns and cream. Stir to combine and simmer for about 5 mins. until slightly reduced and thickened.
9. Place new paper towels down on the baking sheet, remove the fries from the oil and spread them out. Add them to a large bowl, sprinkle with sea salt and fresh chopped parsley and toss.
10. Serve the sliced steak, topped with the peppercorn sauce alongside the fries.
Notes
Hope you enjoy making Steak Frites with Peppercorn Sauce for your family and friends! Let me know what you think.
Here are a few recipes you might also enjoy: Huli Huli Chicken, Beef Bourguignon, and Greek Chicken Souvlaki & Tzatziki Sauce