Steak Frites, Sauce Poivre recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Bistro de Margot›Steak Frites, Sauce Poivre Recipe

Steak Frites, Sauce Poivre Recipe

Inspired by Bistro de Margot
Time1h
Serves2

Grilled hanger steak, tomato Provençale, French fries, peppercorn cream sauce

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Ingredients

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Steak

French Fries

Tomato Provençale

Peppercorn Cream Sauce

Method

Steak Preparation

  1. 1

    Grill the Steak

    Preheat the grill to high heat. Rub the hanger steak with olive oil, salt, and black pepper. Grill for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Remove from grill and let rest.

French Fries Preparation

  1. 2

    Prepare the Fries

    Peel and cut the russet potatoes into thin strips. Rinse under cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches for about 5-6 minutes or until golden brown. Remove and drain on paper towels, then season with salt.

Tomato Provençale Preparation

  1. 3

    Bake the Tomatoes

    Preheat the oven to 375°F (190°C). Cut the tomatoes in half and scoop out the seeds. In a bowl, mix breadcrumbs, parsley, garlic, olive oil, and a pinch of salt. Fill each tomato half with the breadcrumb mixture. Place tomatoes on a baking sheet and bake for about 20 minutes.

Peppercorn Cream Sauce Preparation

  1. 4

    Make the Sauce

    In a saucepan, melt butter over medium heat. Add the drained green peppercorns and sauté for 1-2 minutes. Pour in the beef stock and bring to a simmer. Stir in the heavy cream and cook until the sauce thickens, about 5-7 minutes. Season with salt and freshly ground black pepper to taste.

Assembly

  1. 5

    Serve

    Slice the rested hanger steak against the grain. Plate the steak with French fries and tomato Provençale on the side. Drizzle the peppercorn cream sauce over the steak and serve immediately.

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