Cookwith

Name: Steak au Poivre with Creamy Peppercorn Sauce and Fries
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (8 oz) boneless strip steaks (or ribeye); 2 tsp whole black peppercorns, coarsely crushed; Kosher salt, to taste; 2 tbsp unsalted butter; 1 small shallot, finely minced; 1/3 cup heavy cream; 1/4 cup low-sodium beef broth; 1 tsp Dijon mustard; 1 tbsp brandy or cognac (optional, for sauce); 12 oz frozen French fries; 1 tbsp chopped fresh parsley (for garnish); Vegetable oil (for frying or baking fries)

Steak au Poivre with Creamy Peppercorn Sauce and Fries

juli

This recipe brings a French bistro classic to your kitchen: Steak au Poivre with a creamy peppercorn sauce, paired with crispy golden fries. The steak is seared to perfection, coated with cracked black pepper for a punch of flavor, then finished with a luscious, brandy-kissed cream sauce. Paired with crisp, hot fries tossed in fresh parsley, this dish is elegant yet comforting—a timeless cafe favorite that's sure to impress for date night or a special dinner at home.

Ingredients

Instructions

Preheat oven and cook French fries according to package instructions (or fry as desired).
Pat steaks dry. Season both sides generously with kosher salt and press crushed black peppercorns onto both sides.
Heat a large skillet over medium-high. Add 1 tbsp butter. Once hot, add steaks and sear 3-4 minutes per side for medium-rare, or to desired doneness. Transfer steaks to a plate and tent with foil to rest.
Reduce heat to medium. Add remaining butter and minced shallot to skillet; sauté 1-2 minutes until softened.
Carefully add brandy or cognac (if using), scraping up browned bits. Simmer for 1 minute to reduce slightly.
Stir in Dijon, beef broth, and heavy cream. Simmer, stirring, until sauce thickens (2-3 minutes). Season with salt to taste.
Slice rested steak against the grain. Plate, spoon sauce over steak, and serve with hot fries sprinkled with chopped parsley.