Jul 14 2026
Restaurants›La Cour Kitchen and Bar›Steak Frites Recipe

Steak Frites Recipe

Inspired by La Cour Kitchen and Bar
Time1h
Serves2

Grilled sirloin steak with fries and peppercorn 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

Fries

Peppercorn Sauce

Method

Preparation of Fries

  1. 1

    Cut the Potatoes

    Peel the potatoes and cut them into thin strips for fries.

  2. 2

    Soak the Potatoes

    Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

  3. 3

    Dry the Potatoes

    Drain the potatoes and pat them dry with a kitchen towel.

  4. 4

    Heat the Oil

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

  5. 5

    Fry the Potatoes

    Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch.

  6. 6

    Season the Fries

    Remove the fries from the oil, drain on paper towels, and season with salt to taste.

Cooking the Steak

  1. 7

    Prepare the Steak

    Rub the sirloin steaks with olive oil, garlic powder, salt, and black pepper.

  2. 8

    Grill the Steak

    Preheat a grill or grill pan over medium-high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness.

  3. 9

    Rest the Steak

    Remove the steaks from the grill and let them rest for 5 minutes before slicing.

Making the Peppercorn Sauce

  1. 10

    Sauté the Shallots

    In a saucepan, melt the butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.

  2. 11

    Add the Peppercorns

    Stir in the crushed black peppercorns and cook for an additional minute.

  3. 12

    Incorporate the Broth

    Pour in the beef broth and bring to a simmer. Cook for about 5 minutes until reduced by half.

  4. 13

    Finish the Sauce

    Stir in the heavy cream and simmer for another 3-4 minutes until thickened. Season with salt to taste.

More from La Cour Kitchen and Bar