Jul 14 2026
Restaurants›Atelier Florian›Demi Steak Recipe

Demi Steak Recipe

Inspired by Atelier Florian
Time45m
Serves2

6oz strip steak with Belgian frites, sauteed baby spinach & cognac-peppercorn cream sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Belgian Frites

Sauteed Spinach

Cognac-Peppercorn Cream Sauce

Method

Steak Preparation

  1. 1

    Season the Steak

    Sprinkle the strip steak with salt and black pepper on both sides.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side or until it reaches your desired doneness. Remove from skillet and let rest for 5 minutes.

Belgian Frites

  1. 3

    Prepare the Potatoes

    Peel the russet potatoes and cut them into thin strips.

  2. 4

    Heat the Oil

    In a deep pot, heat the vegetable oil to 350°F (175°C).

  3. 5

    Fry the Potatoes

    Carefully add the potato strips to the hot oil in batches. Fry for about 4-5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

Sauteed Spinach

  1. 6

    Sauté the Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  2. 7

    Add Spinach

    Add the baby spinach to the skillet and sauté for about 2-3 minutes until wilted. Season with salt.

Cognac-Peppercorn Cream Sauce

  1. 8

    Deglaze the Pan

    In the same skillet used for the steak, add cognac and scrape up any brown bits from the bottom of the pan.

  2. 9

    Make the Sauce

    Add the heavy cream and black peppercorns to the skillet. Stir and simmer for 3-4 minutes until slightly thickened. Add butter and stir until melted. Season with salt to taste.

More from Atelier Florian