If there’s one dish that instantly brings the Parisian bistro magic to your own kitchen, it’s Steak Frites Au Poivre. Imagine a succulent, pepper-crusted steak crowned with a luscious, creamy cognac sauce, cozied up next to a pile of irresistibly crispy frites. This classic French favorite offers maximum flavor with minimal fuss, turning any night into a special occasion worthy of your best plates and brightest smiles.
Ingredients You’ll Need
The beauty of Steak Frites Au Poivre is how a small collection of straightforward ingredients transform into something truly spectacular. Each component plays a starring role, from the sharp bite of crushed peppercorns to the buttery potatoes, making every bite memorable.
- Boneless ribeye or NY strip steaks (2, about 1 inch thick): The heart of the dish—these cuts balance tenderness and rich flavor for the perfect steak frites foundation.
- Whole black peppercorns (1 tablespoon, coarsely crushed): Crushing these yourself releases unbeatable fragrance and that signature, spicy crust.
- Salt to taste: Enhances every layer, from steak to frites to the velvety sauce.
- Olive oil (1 tablespoon): Essential for creating a golden, savory sear on your steak.
- Unsalted butter (2 tablespoons): Adds glossy richness to both the frying and sauce, tying all the flavors together.
- Shallot (1 small, minced): This little allium brings subtle sweetness and complexity to your sauce.
- Cognac or brandy (1/4 cup): For that daring depth—don’t worry, the alcohol cooks off, but the flavor lingers beautifully.
- Heavy cream (1/2 cup): The secret to transforming the pan sauce into something swoon-worthy and silky.
- Russet potatoes (2 large, cut into thin fries): Their sturdy texture makes them ideal for crisp, golden frites.
- Vegetable oil (2 tablespoons): Coats the potatoes and helps them bake up perfectly crisp in the oven.
- Chopped parsley for garnish (optional): A sprinkle of green brings freshness and bistro flair to your final plate.
How to Make Steak Frites Au Poivre
Step 1: Prep and Roast the Frites
Let’s set the stage with the irresistible fries! Start by preheating your oven to 425°F (220°C). Toss your thin-cut russet potato fries with the vegetable oil and a good pinch of salt. Spread them out in a single, even layer on your baking sheet—don’t let them overlap, or they won’t crisp up. Bake for 35 to 40 minutes, flipping halfway through, until golden and beautifully crunchy. For extra crispy magic, soak the fries in cold water before baking and dry them well before tossing with oil.
Step 2: Season and Sear the Steaks
While your kitchen starts smelling like a French café, pat your steaks dry with paper towels—this step is key for top-notch browning. Generously season each side with salt, then press the crushed black peppercorns in to coat both surfaces well. Heat the olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and let them sizzle for about 3–4 minutes per side, depending on your preferred doneness. A deep, crusty sear is exactly what you want. Rest the steaks on a plate and keep them warm.
Step 3: Make the Cognac Cream Sauce
With flavor-rich fond left in your skillet, turn the heat down to medium and add butter along with the minced shallots. Sauté for a minute or two until fragrant and soft. Carefully pour in the cognac or brandy, away from the flame (just to be on the safe side!), and let it simmer for about a minute. This will reduce slightly and build complexity. Stir in the heavy cream and cook, stirring gently, for 2–3 minutes until your sauce becomes thick and dreamy.
Step 4: Finish the Steak Frites Au Poivre
Briefly return the steaks to the pan, spooning that gorgeous sauce over each side so they’re cloaked in creamy pepper glory. This step ensures every steak is warm and every bite is coated with the essence of Steak Frites Au Poivre.
Step 5: Plate and Serve
Arrange the steaks on individual plates, pool extra sauce on top, and pile the crispy frites alongside. If you’re feeling extra fancy, sprinkle with chopped parsley. Voilà —you’ve just crafted Steak Frites Au Poivre worthy of a candlelit bistro, right at home.
How to Serve Steak Frites Au Poivre
Garnishes
A handful of chopped fresh parsley is a welcome finishing touch for Steak Frites Au Poivre. It adds color and a hit of herbaceous aroma. If you’re feeling creative, a few microgreens or a sprinkle of flaky salt can also bring that final restaurant-quality look.
Side Dishes
Since Steak Frites Au Poivre is so rich and satisfying, keep your sides light and fresh—think a simple green salad with a lemony vinaigrette, or some steamed green beans tossed with olive oil. For that ultimate French bistro feeling, a tangy cornichon or two never hurts, either!
Creative Ways to Present
For date night drama, serve your steak sliced and fanned out on a platter with the frites tucked artfully on the side. If you’re feeding a crowd, present the frites in a cone or basket lined with parchment paper right alongside the steaks. Or, channel full-on bistro flair and serve everything family-style for sharing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Steak Frites Au Poivre, let the steaks cool, then wrap tightly in foil or place in an airtight container. Store the frites in a separate container lined with paper towel to help maintain crispness. Everything is best eaten within 2 days for peak flavor.
Freezing
Steak can be frozen—ideally without sauce—for up to two months. Place cooled steaks in a freezer bag, squeeze out the air, and label with the date. The frites are best made fresh; freezing tends to make them limp, but if needed, freeze them on a baking sheet then transfer to a zip-top bag and re-crisp in the oven later.
Reheating
To reheat Steak Frites Au Poivre, gently warm the steak and sauce together in a skillet over low heat, adding a splash of cream if the sauce has thickened too much. Spread the frites on a baking sheet and bake at 400°F (200°C) until hot and crisp. Microwave reheating is quick, but can make the fries a bit soggy—a quick oven finish is worth it!
FAQs
Can I use a different cut of steak for Steak Frites Au Poivre?
Absolutely! While ribeye and NY strip are classic, filet mignon or sirloin also work beautifully. Choose a cut that’s at least one inch thick for best results and juiciness.
Is there a non-alcoholic substitute for cognac or brandy in the sauce?
Yes, you can swap the cognac or brandy for an equal amount of rich beef broth. The sauce will still be wonderfully creamy and flavorful, just with a touch less depth.
Can I make Steak Frites Au Poivre in advance for a dinner party?
You can prep most elements ahead: slice and soak the potatoes, crush your peppercorns, and mince the shallot. Sear the steaks and finish the sauce just before serving for maximum freshness and flavor.
How do I know when my steak is perfectly cooked?
For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Let the steaks rest for 5 minutes after cooking so the juices redistribute, ensuring every bite is tender and juicy.
Can I use an air fryer for the frites?
Definitely! The air fryer speeds things up and yields wonderfully crispy frites. Just keep an eye on them and shake the basket every once in a while to ensure even browning.
Final Thoughts
If your taste buds have been dreaming of something special, Steak Frites Au Poivre is it. This French classic is the kind of recipe that transforms a regular evening into a genuine celebration—no passport required. Give it a try, and don’t be surprised if you start craving that creamy pepper sauce and hot, crispy fries again and again!
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Steak Frites Au Poivre Recipe
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in a classic French bistro favorite with this Steak Frites Au Poivre recipe. Tender ribeye or NY strip steaks are coated in a peppercorn crust and served with a rich, creamy pepper sauce alongside crispy oven-baked frites. A truly satisfying and flavorful meal!
Ingredients
For the steak:
- 2 boneless ribeye or NY strip steaks (about 1 inch thick)
- 1 tablespoon whole black peppercorns (coarsely crushed)
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot (minced)
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
For the frites:
- 2 large russet potatoes (cut into thin fries)
- 2 tablespoons vegetable oil
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- Start with the frites: Preheat oven to 425°F (220°C). Toss the potato fries with vegetable oil and a pinch of salt. Spread evenly on a baking sheet and bake for 35–40 minutes, flipping halfway, until golden and crisp.
- Meanwhile, pat the steaks dry and season both sides generously with salt and the crushed peppercorns, pressing them into the meat.
- Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the pan and let rest.
- Reduce heat to medium, add butter and shallots to the same pan, and sauté for 1–2 minutes. Carefully add cognac (away from flame) and let it simmer for about 1 minute to reduce slightly. Stir in the cream and cook for 2–3 more minutes until the sauce thickens.
- Return the steaks to the pan briefly to warm and coat with sauce.
- Serve each steak topped with the creamy pepper sauce alongside crispy frites. Garnish with chopped parsley if desired.
Notes
- For extra crispy frites, soak the potatoes in cold water for 30 minutes before baking.
- You can also use an air fryer for faster results.
- This dish pairs beautifully with a light red wine or sparkling water with lemon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-Searing and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 steak with frites
- Calories: 720
- Sugar: 2g
- Sodium: 480mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 160mg
