Steak Au Poivre Recipe

Season the Steak

Sprinkle salt and crushed black peppercorns evenly over both sides of the wagyu steak. Press the seasonings into the meat gently.

Sear the Steak

In a skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Add butter to the pan, basting the steak with the melted butter for extra flavor.

Rest the Steak

Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes while you prepare the sauce.

Sauté Shallots

In the same skillet used for the steak, add the chopped shallot and sauté over medium heat for 1-2 minutes until translucent.

Deglaze the Pan

Add the brandy, scraping the bottom of the skillet to release any browned bits. Allow it to cook for a minute until the alcohol evaporates.

Add Cream and Broth

Stir in the heavy cream and beef broth. Add the green peppercorns and bring the sauce to a simmer. Cook for about 5 minutes until it thickens slightly.

Season the Sauce

Season with salt and black pepper to taste. Remove from heat and set aside.

Prepare the Potatoes

Peel the russet potatoes and cut them into thin strips (frites) about 1/4 inch thick. Rinse under cold water to remove excess starch.

Fry the Frites

In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

Season the Frites

While still hot, toss the frites with chopped rosemary, thyme, and salt to taste.

Serve the Dish

Slice the rested steak and plate it alongside the crispy herb frites. Spoon the green peppercorn sauce over the steak. Enjoy your Steak Au Poivre!