Steak Au Poivre Recipe

Prep and soak

Peel the Russet potatoes and cut them into 1/8" matchsticks (allumette). Place them in a large bowl of cold water and soak for 30 minutes to remove excess starch. Meanwhile, set up a thermometer and heat oil in a deep pot to 325°F (163°C).

First fry

Drain and thoroughly pat the potatoes dry with kitchen towels. Fry the dry matchsticks in batches at 325°F (163°C) until just tender and pale golden, about 3–4 minutes. Remove with a spider and drain on paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden-brown and crisp, about 2–3 minutes. Drain on a rack or paper towels and immediately sprinkle with fine sea salt. Keep warm in a low oven (200°F / 95°C) while finishing the rest of the dish.

Cook potatoes

Place Yukon Gold chunks in a pot and cover with cold salted water. Bring to a simmer and cook until very tender, about 15–18 minutes. Drain well.

Mash & finish

Pass cooked potatoes through a ricer or fine masher back into the hot pot over low heat to evaporate excess moisture for 1–2 minutes. Remove from heat and whisk in cold cubed butter in small pieces until fully incorporated and silky. Gradually whisk in warmed milk to reach desired consistency. Season with salt and white pepper. Keep warm.

Bring a pot of salted water to a rolling boil. Blanch the trimmed green beans for 2–3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and toss with 1 tablespoon butter, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1 teaspoon lemon juice. Keep warm or gently reheat in a skillet over medium-low heat for 1 minute before plating.

Season & crust

Crush the coarse black peppercorns roughly using a mortar and pestle or by smashing in a zip-top bag with a heavy skillet. Pat steaks dry with paper towels and season both sides with kosher salt. Press the crushed peppercorns into both sides of each steak to form an even crust.

Sear the steaks

Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 2 tablespoons neutral oil. Sear steaks 2–3 minutes per side for medium-rare (internal 125–130°F / 52–54°C), adding 1–2 tablespoons butter for the last 30–45 seconds and basting. If steaks are very thick, sear sides and finish in a preheated 425°F (220°C) oven for 4–6 minutes. Transfer steaks to a cutting board and tent loosely with foil; rest 6–8 minutes.

Sauté shallot

After removing steaks from the pan, reduce heat to medium. Add the minced shallot to the skillet and sauté in the remaining fond and a splash of butter for about 1 minute until softened but not browned.

Flambé (optional) and deglaze

Carefully pour in the cognac (3 tablespoons). If you are comfortable and want the classic flavor, tilt the pan away from you and ignite briefly with a long lighter to burn off alcohol, or simmer briskly for 30–45 seconds to reduce. Scrape up browned bits (fond).

Build the sauce

Add the beef demi-glace (or concentrated beef stock) and cracked peppercorns. Bring to a gentle simmer and reduce by about one-third, 3–4 minutes, concentrating flavor. Stir in the heavy cream and simmer until slightly thickened, 1–2 minutes.

Finish

Remove from heat and swirl in the cold cubed butter one piece at a time to mount the sauce to a silky texture. Taste and adjust seasoning with 1/4 teaspoon salt if needed. Keep warm; strain through a fine sieve if you want a smoother sauce.

Spoon a generous portion of pomme purée on each plate. Place two steaks (or one large steak) on the purée. Arrange a handful of green beans beside the steak. Spoon warm cognac & peppercorn sauce over the steaks and a little around the plate. Pile a small nest of potato allumette to the side for crunch. Garnish with chopped parsley and a light sprinkle of sea salt over the fries if desired. Serve immediately.