Steak with pepper sauce, or Steak au Poivre as it’s known on French restaurant menus, is a total classic. The creamy, super-peppery sauce is perfect for dragging through bites of perfectly-cooked steak and umami-rich truffle fries. This is a clean-plate-club kind of meal.
Prep Time: 30 minutes
Cook Time: 30 minutes
For the Steak:
- 2 boneless ribeye or filet mignon steaks, about 1.5 inches thick
- 2 tablespoons whole black peppercorns
- Kosher salt, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup shallots, finely chopped
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1/4 cup cognac or brandy
- Fresh parsley, finely chopped for garnish
For the Truffle Frites:
- 2 large russet potatoes
- 2 tablespoons truffle oil
- Sea salt, to taste
- Freshly grated Parmesan cheese
- Fresh parsley, finely chopped
- 2 cloves garlic, minced
Make the Pepper Steak:
- Crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan. You want a coarse grind.
- Press the crushed peppercorns onto both sides of the steaks, coating them evenly. Season with kosher salt.
- Heat your pan over medium-high heat. Once hot, add olive oil and butter.
- Sear the steaks for about 4 minutes on each side for medium-rare, or longer depending on your preferred doneness.
- Remove the steaks from the pan and let them rest on a plate, covering loosely with foil to keep warm.
- In the same pan, reduce the heat to medium and add the shallots, cooking until softened.
- Remove the pan from heat, add cognac or brandy, and return to heat to cook off the alcohol. Be cautious as it might ignite.
- Add the beef broth and heavy cream. Stir continuously, scraping the fond (browned bits) from the bottom of the pan. Cook until the sauce thickens.
- Return the steaks to the pan, coating them in the sauce, then transfer to serving plates. Spoon extra sauce over the steaks and garnish with parsley.
Make the Truffle Frites:
- Preheat your oven to 425°F (220°C). Cut the potatoes into 1⁄2” sticks, and soak them in water for at least 30 minutes to remove excess starch.
- Dry the fries thoroughly with a clean towel. Toss them with truffle oil and minced garlic, then spread them out on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown and crisp, turning them halfway through.
- Once out of the oven, while still hot, season with sea salt and toss with grated Parmesan and chopped parsley.