Beef Tenderloin "steak Frites" Au Poivre Recipe

MAIN COURSE

1. 1

   Prepare fries

   Wash and cut potatoes into thick batons. Soak in cold water for 20-30 minutes, then thoroughly dry with towels.

2. 2

   First fry (blanch) and drain

   In a heavy pot, heat vegetable oil to 160°C (325°F). Blanch fries in batches for 4–5 minutes until pale and flexible. Remove with a slotted spoon and drain on towels.

3. 3

   Second fry and season

   Raise oil temperature to 190°C (375°F). Fry fries again until crisp and golden, 2–3 minutes. Transfer to a rack or towels and sprinkle with sea salt while hot.

4. 4

   Season and crust the beef

   Pat beef dry. Season evenly with kosher salt. Crush peppercorns and press into the surface to form a thick crust.

5. 5

   Sear beef

   In a heavy skillet, heat 1–2 tablespoons oil over high heat until shimmering. Sear the pepper-crusted beef on all sides until a dark crust forms, about 2–3 minutes per side. Reduce heat, add butter, and baste during the last minute. Cook to desired doneness (aim for medium-rare, 125-130°F / 52-54°C internal). Remove and rest for 5–10 minutes.

6. 6

   Make peppercorn sauce

   In the same pan, add minced shallots and garlic; sauté until translucent. Carefully add brandy to deglaze, scraping browned bits. Add beef stock or demi-glace and reduce by half. Stir in crushed peppercorns, then whisk in heavy cream and Dijon mustard (if using). Simmer until slightly thickened. Season to taste and keep warm.

7. 7

   Finish and plate

   Slice the rested beef into medallions. Plate with crisp fries, spoon peppercorn sauce over the beef, and garnish with chopped parsley. Finish with a light pinch of finishing salt to the beef and potatoes.