Steak Au Poivre Served With Frites Recipe

Prepare potatoes

Peel the russet potatoes and cut into uniform 1/3" (8 mm) sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Soak in a large bowl of cold water for at least 30 minutes, preferably 1 hour. (This can be done ahead.)

Dry and (optional) coat

Drain the potatoes and dry thoroughly on clean kitchen towels. If using, toss the dried fries with 2 tsp cornstarch to lightly coat; this helps crisping. Spread on a tray and chill in the refrigerator for 10–15 minutes to dry further.

First fry (blanch)

Heat neutral oil in a heavy pot or deep fryer to 320°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are softened and pale (not browned). Remove with a slotted spoon and drain on paper towels. Let cool while you cook the steaks and make the sauce.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with fine sea salt to taste and a squeeze of lemon if desired. Keep warm in a low oven (around 200°F / 95°C) while plating.

Bring steaks to room temperature & season

Pat the filet mignons dry with paper towels. Let rest at room temperature for 20–30 minutes. Season both sides lightly with kosher salt. Press the coarsely ground black pepper onto both sides and the edges so a pepper crust adheres.

Sear steaks

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the fat is shimmering and the butter foams, add the steaks. Sear without moving for 2 1/2–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes.

Finish to medium-rare

Reduce heat to medium and continue cooking for another 1–2 minutes per side depending on thickness, or until an instant-read thermometer reads 125–128°F (52–53°C) for medium-rare. During the last minute, add the remaining 1 tbs butter and baste the steaks with the melted butter and pan juices. Remove steaks to a warm plate and tent loosely with foil; let rest 5–8 minutes (they will rise to about 130–135°F).

Sauté shallot & peppercorns

Using the same skillet with the fond (brown bits) left from searing, reduce heat to medium. If the pan is very dry, add 1 tbs butter. Add the minced shallot and crushed green peppercorns and sauté for 1–2 minutes until aromatic and shallot is translucent.

Flambé or deglaze with cognac

Carefully add 60 ml cognac to the pan. If comfortable and safe, tilt the pan slightly to ignite briefly to flambé and burn off alcohol; alternatively, let the cognac simmer for 30–60 seconds to reduce and evaporate alcohol. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Add stock and reduce

Add 120 ml beef stock and bring to a simmer. Reduce the liquid by about half, 3–4 minutes, concentrating the flavors.

Finish with cream and mustard

Lower heat to medium-low and stir in 120 ml heavy cream and 1 tsp Dijon mustard. Simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Adjust seasoning & finish

Stir in 1 tbs cold cubed butter to give the sauce a glossy finish. Taste and add up to 1 tsp salt and additional freshly cracked black pepper if needed. If sauce becomes too thick, loosen with a splash of stock or cream (1 tbsp / 15 ml at a time). Keep warm until plating.

Place two warm frites on each plate. Rest each filet mignon on top or beside the frites. Spoon generous amounts of the cognac peppercorn cream sauce over each steak (and a little on the frites if desired). Sprinkle chopped fresh parsley over the frites for color. Serve immediately with lemon wedge on the side if using.