Steak Au Poivre recipe served on a plate, by Two Hands
Sep 17 2026
Restaurants›Two Hands›Steak Au Poivre Recipe

Steak Au Poivre Recipe

Inspired by Two Hands
Time45m
Serves2

8 oz. seared market cut wagyu steak,* crispy herb frites, green peppercorn sauce

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Ingredients

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Steak

Green Peppercorn Sauce

Crispy Herb Frites

Method

Steak Preparation

  1. 1

    Season the Steak

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

  2. 2

    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.

  3. 3

    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.

Green Peppercorn Sauce Preparation

  1. 4

    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.

  2. 5

    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.

  3. 6

    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.

  4. 7

    Season the Sauce

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

Crispy Herb Frites Preparation

  1. 8

    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.

  2. 9

    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.

  3. 10

    Season the Frites

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

Plating

  1. 11

    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!

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