Steak Au Poivre Recipe

Bring steak to room temperature

Remove the 14 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides of the steak lightly with 1 tsp kosher salt. Press 1 tbs coarsely ground black pepper and 2 tbs lightly crushed green peppercorns into both sides so they adhere.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 2 tbs vegetable oil and swirl to coat.

Sear the steak: place steak in the pan and do not move for 3–4 minutes to get a deep brown crust. Flip and add 2 tbs unsalted butter. Tilt the pan and spoon melted butter over the steak for another 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Remove steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes before slicing.

After removing the steak, reduce heat to medium and add the minced shallot and garlic to the same skillet. Sauté 1–2 minutes, scraping up browned bits (fond) from the pan.

Carefully add 1 tbs cognac to deglaze the pan. If cooking on a gas stove you may tilt the pan away from you and ignite the cognac briefly to flambé, or simply let it bubble for 20–30 seconds to burn off alcohol.

Add 1 cup beef stock to the pan and bring to a simmer, scraping any remaining fond. Reduce the stock by about half, 4–6 minutes.

Stir in 2 tbs heavy cream, 1 tsp Dijon mustard and 1 tbs lightly crushed green peppercorns. Simmer 1–2 minutes until slightly thickened.

Remove from heat and whisk in 1 tbs cold unsalted butter cubes to mount the sauce, creating a glossy finish. Taste and season with about 1/4 tsp salt as needed. Keep warm until serving.

Prepare potatoes: using a box grater or food processor with grater disk, grate peeled russet potatoes. Immediately transfer grated potato to a clean kitchen towel and squeeze out as much moisture as possible into a bowl. This step is essential for crisp tots.

In a mixing bowl combine squeezed grated potato, 1/4 grated onion (squeeze out moisture), 2 tbs all-purpose flour, 1 beaten egg, 3/4 tsp salt and 1/2 tsp black pepper. Mix until evenly combined.

Form tots: scoop about 1 tablespoon portions and shape into small cylinders or ovals, packing gently so they hold together. Place on a tray lined with parchment.

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Fry tots in batches without crowding until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining tots.

Optional step for extra crispness: after the first fry, cool tots for 10 minutes and fry a second time at 375°F (190°C) for 1–2 minutes until deeply golden.

Slice the rested sirloin against the grain into 1/2" slices. Fan the slices slightly on a warm plate.

Spoon the green peppercorn & cognac demi over the steak or serve alongside in a small spoon. Arrange a portion of house-made tater tots beside the steak.

Garnish the tots with a sprinkle of chopped fresh parsley and serve with an optional lemon wedge. Serve immediately.