Steak Frites Au Poivre is a quintessential French dish that combines perfectly seared steaks, a rich cognac-peppercorn sauce, and crispy, golden fries. Inspired by the famous Severo Bar in Paris, this version brings the luxurious flavors of this dish to your home kitchen. The steak is crusted with coarsely cracked black peppercorns and cooked to perfection, while the sauce is a creamy, flavorful complement. Served alongside crispy, truffle-sprinkled frites, this dish is sure to impress.

Full Recipe:

Ingredients

For the Steak:

• 2 x 8-12 oz lean steaks (like filet mignon or hanger)

• 1 tbsp neutral oil (grapeseed, avocado, or safflower)

• 1 tbsp butter

• ½ cup coarsely cracked black peppercorns (preferably Tellicherry)

• Kosher or sea salt, to taste

• Flake salt, to finish

For the Au Poivre Sauce:

• 1 tbsp butter

• 1 small shallot, finely minced

• 2 tbsp coarsely cracked black peppercorns

• 1 tsp Dijon mustard

• ¼ cup cognac or brandy

• ¼ cup beef broth (use Better than Bouillon in hot water)

• ½ cup heavy cream

For the Frites:

• 1 ¼ lbs Yukon Gold potatoes (about 3 medium-sized)

• 4 cups neutral oil (canola or vegetable oil)

• Sea salt

• Optional: truffle powder (Sabatino Truffle Zest is recommended)

Directions

1. Prep the Steaks: About 40 minutes to 1 hour before cooking, salt the steaks and let them rest at room temperature. Preheat the oven to 350°F.

2. Pepper the Steaks: Coarsely grind the black pepper and press it into both sides of the steaks.

3. Sear the Steaks: Heat oil in a heavy skillet (preferably cast iron) over high heat. Add the steaks and cook for 3 minutes per side, basting with butter as they cook. Once seared, transfer the steaks to the oven and cook until the desired internal temperature is reached (120°F for rare, 125°F for medium-rare). Let them rest for 10 minutes.

4. Make the Sauce: In the same skillet, melt butter and add minced shallots. Cook for 2 minutes, then add the remaining cracked black pepper. Carefully add cognac (take care when cooking alcohol) and cook until the alcohol burns off. Add beef broth, Dijon mustard, and heavy cream. Simmer for 6-8 minutes until the sauce thickens.

5. Prepare the Frites: Wash and scrub the potatoes (no need to peel). Cut them into thick matchstick-like pieces. Heat oil in a large pan, boil and simmer the potatoes for 15 minutes. Stir occasionally, then cook for an additional 3-5 minutes until golden and crispy. Remove and season immediately with salt and optional truffle powder.

6. Serve: Plate the fries and steak. Pour the au poivre sauce over the steak and sprinkle with flaky salt. Serve immediately.

Nutrients

• Calories: ~800 kcal per serving (for steak and fries)

• Fat: 50g

• Protein: 45g

• Carbohydrates: 50g

• Fiber: 6g

• Sugar: 3g

The Importance of the Steak

At the heart of Steak Frites Au Poivre is the steak. The choice of meat is crucial to the success of this dish. The most common cuts for this recipe are filet mignon or hanger steak. Filet mignon, known for its tenderness and mild flavor, is a luxurious choice, while hanger steak, known for its rich, beefy flavor, offers a slightly more affordable option. Both cuts work beautifully in this dish, providing the perfect base for the peppercorn crust and Au Poivre sauce.

The key to a perfect steak lies in preparation. Resting the steak at room temperature for about 40 minutes to an hour before cooking allows it to cook more evenly. Seasoning the steak generously with kosher or sea salt before searing it enhances the natural flavors of the meat, creating a beautifully caramelized crust. Coarsely cracked black pepper is the star of the seasoning mix, creating a delightful, aromatic crust that provides just the right amount of spice to balance the rich, creamy sauce.

The Au Poivre Sauce: A Creamy Cognac-Peppercorn Delight

The sauce that accompanies the steak is a crucial element of Steak Frites Au Poivre. The Au Poivre sauce is rich, creamy, and packed with layers of flavor. The process begins by sautéing minced shallots in butter, which imparts a subtle sweetness to the sauce. Adding the coarsely cracked black pepper intensifies the peppery flavor, making it the perfect complement to the seasoned steak.

The addition of cognac or brandy gives the sauce depth, while simmering the alcohol burns off the harshness, leaving only the fragrant and slightly sweet notes. Beef broth adds savory richness to the sauce, and Dijon mustard introduces a touch of sharpness to balance the creaminess of the heavy cream. The combination of these ingredients creates a luxurious sauce that coats the steak beautifully, enhancing its flavor with every bite.

The Art of Searing the Steak

Searing the steak is an essential step in achieving the perfect Steak Frites Au Poivre. A heavy skillet, such as a cast-iron skillet, is ideal for this task. The skillet needs to be heated over high heat to achieve a good sear, which locks in the juices and creates a crispy crust. Once the skillet is hot, the steaks are added and cooked for about 3 minutes per side, ensuring they’re evenly browned.

During the searing process, basting the steaks with butter not only adds flavor but also helps to achieve a golden, crispy crust. After searing, the steaks are transferred to the oven to finish cooking to your desired level of doneness—120°F for rare and 125°F for medium-rare. After cooking, it’s important to let the steak rest for at least 10 minutes to allow the juices to redistribute, ensuring a tender, juicy steak every time.

Making the Frites: Golden, Crispy Fries

No French bistro dish would be complete without frites. The fries in Steak Frites Au Poivre are crispy on the outside and tender on the inside, providing the perfect contrast to the rich steak and sauce. The process for making frites involves boiling the potatoes until tender, then frying them in hot oil until golden and crispy. Yukon Gold potatoes are the ideal choice for frites, as they hold up well during the cooking process and develop a beautifully crispy exterior.

To make the frites, start by washing and scrubbing the potatoes (there’s no need to peel them). Cut them into thick matchstick-like pieces to achieve the perfect frites shape. Boil the potatoes for about 15 minutes, stirring occasionally to ensure they cook evenly. After boiling, fry the potatoes in neutral oil until golden brown, then season them immediately with sea salt. For an extra touch of luxury, sprinkle the fries with truffle powder, which adds an earthy, aromatic flavor that elevates the entire dish.

Truffle Powder: A Touch of Luxury

While not strictly necessary, truffle powder (or truffle zest) adds an extra layer of luxury to this already indulgent dish. Truffle powder imparts a unique earthy aroma and flavor to the frites, elevating them beyond ordinary fries. The slight musky and savory notes of the truffle complement the richness of the steak and sauce, bringing the dish together with a burst of sophistication.

Sabatino Truffle Zest is a great option for this, as it provides a consistent, high-quality flavor that’s easy to incorporate into any dish. A light sprinkle over the freshly fried frites is all that’s needed to enhance the overall flavor profile of the dish, making the fries feel like a gourmet treat.

Serving the Dish: A Classic French Presentation

When serving Steak Frites Au Poivre, the presentation is just as important as the taste. Start by plating the golden, crispy frites on one side of the plate. Next, place the perfectly seared steak on the other side and drizzle the rich, creamy Au Poivre sauce generously over the top. Finish with a sprinkle of flaky salt to enhance the flavors and add a touch of elegance.

For an extra garnish, you can add a sprig of fresh herbs such as thyme or parsley for a pop of color and fragrance. Serve immediately, ensuring that the steak is still warm and the sauce is thick and luxurious. Pair with a glass of red wine, such as Bordeaux or Cabernet Sauvignon, to complete the French bistro experience.

Health Considerations and Modifications

While Steak Frites Au Poivre is undeniably indulgent, it can still be part of a balanced diet when enjoyed in moderation. The steak provides a healthy source of protein, while the rich sauce and crispy frites offer satisfying flavors without being overly heavy. If you’re looking to make the dish slightly lighter, you can modify the recipe by reducing the amount of butter used in the sauce or opting for a leaner cut of steak.

For a lower-carb alternative, consider substituting traditional fries with a cauliflower-based side dish or roasted vegetables. However, for those who love the traditional flavors of Steak Frites Au Poivre, the classic preparation with the rich sauce and golden fries is an experience worth savoring.

Conclusion

Steak Frites Au Poivre is a classic French dish that brings together the best of French culinary techniques with bold, luxurious flavors. From the perfectly seared steaks and creamy cognac-peppercorn sauce to the crispy, golden fries, every element of this dish is designed to impress. Whether you’re cooking it for a special occasion or a memorable weeknight dinner, Steak Frites Au Poivre promises an unforgettable dining experience that’s sure to delight. The rich flavors, combined with the indulgent textures of the dish, make it a true culinary masterpiece, worthy of any French bistro.