Description
A classic French bistro dish featuring a perfectly pan-seared steak coated in cracked peppercorns, finished with a rich cognac cream sauce, and served alongside crispy truffle-infused french fries.
Ingredients
Scale
- For the Steak au Poivre:
- 2 (8-ounce) beef tenderloin steaks (filet mignon), about 1 1/2 inches thick
- 2 tablespoons whole black peppercorns, coarsely cracked
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- For the Truffled Frites:
- 2 large russet potatoes, peeled and cut into thin matchsticks
- Vegetable oil, for deep-frying
- 2 tablespoons truffle oil
- 1 tablespoon finely chopped fresh parsley
- Salt, to taste
Instructions
- Prepare the frites: Soak the potato matchsticks in a large bowl of cold water for at least 30 minutes. Drain and pat completely dry with paper towels.
- Heat about 2 inches of vegetable oil in a deep heavy pot or Dutch oven to 325°F (163°C). Working in batches, fry the potatoes for 3-4 minutes until just tender but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C).
- Press the cracked peppercorns evenly onto both sides of each steak, pressing gently to adhere. Season both sides with salt.
- In a large heavy skillet (preferably cast iron), heat the butter and olive oil over medium-high heat until shimmering. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Transfer steaks to a plate and tent loosely with foil.
- Pour off excess fat from the skillet. Add the cognac (carefully, as it may flame) and scrape up any browned bits from the bottom of the pan. Cook for 30 seconds, then stir in the heavy cream and Dijon mustard. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt to taste.
- Meanwhile, finish the frites: Re-fry the blanched potatoes in the 375°F oil for 2-3 minutes until golden and crispy. Drain on paper towels, then toss immediately with truffle oil, parsley, and salt.
- To serve, plate each steak and spoon the peppercorn cream sauce over the top. Serve the truffled frites alongside.
Notes
For the best flavor, use high-quality whole black peppercorns and crack them just before using (a mortar and pestle or the bottom of a heavy pan works well). To avoid a fiery flare-up when adding the cognac, remove the skillet from the heat momentarily and pour the cognac in carefully, then return to the heat. The frites can be prepared ahead up to the first frying and then finished just before serving.
Nutrition
- Calories: 780 kcal
- Sugar: 4 g
- Fat: 48 g
- Carbohydrates: 34 g
- Protein: 42 g