Jul 14 2026
Restaurants›Fin Point Oyster Bar + Grille›Steak Frites 'au Poivre' Recipe

Steak Frites 'au Poivre' Recipe

Inspired by Fin Point Oyster Bar + Grille
Time45m
Serves2

8 oz pan seared prime coulotte steak, pepper crusted, rich & creamy au poivre sauce, hand cut fries*

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Ingredients

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Steak

Au Poivre Sauce

Hand Cut Fries

Method

Steak Preparation

  1. 1

    Prepare the Steak

    Generously coat the coulotte steak with salt and crush the black peppercorns. Press the peppercorns onto both sides of the steak to create a crust.

  2. 2

    Sear the Steak

    In a skillet, heat olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side for medium-rare, adjusting time to your preferred doneness. Remove from heat and let it rest.

Au Poivre Sauce Preparation

  1. 3

    Sauté Shallots

    In the same skillet used for the steak, add the chopped shallots and cook over medium heat until softened, about 2-3 minutes.

  2. 4

    Deglaze with Brandy

    Carefully add brandy or cognac to the pan to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1-2 minutes.

  3. 5

    Add Stock and Cream

    Pour in the beef stock and bring to a simmer. After 3-4 minutes, add the heavy cream and stir well. Allow the sauce to reduce and thicken for about 5-7 minutes. Season with salt to taste.

  4. 6

    Finish with Butter

    Remove the sauce from heat and whisk in the butter until melted and the sauce is smooth.

Fries Preparation

  1. 7

    Cut the Potatoes

    Wash and peel the russet potatoes. Cut them into thin strips to create fries.

  2. 8

    Heat the Oil

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

  3. 9

    Fry the Potatoes

    Carefully add the potato strips in batches to the hot oil. Fry until golden and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

  4. 10

    Season the Fries

    Sprinkle salt over the fries while they are still hot.

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