If you’re craving a meal that feels like dining at a bustling Parisian bistro, nothing beats Steak Frites Au Poivre. This classic French favorite pairs juicy ribeye, coated in a crackling peppercorn crust, with golden, double-fried frites that shatter at every bite. A silky, brandy-spiked pan sauce brings the whole plate together in spectacular fashion. Whether you’re celebrating something special or just treating yourself, Steak Frites Au Poivre always brings joy to the table—no beret required.
Ingredients You’ll Need
The magic of Steak Frites Au Poivre is that every ingredient is thoughtfully chosen, and together they create a harmony of deep flavors and satisfying textures. With a handful of staples and a few special touches, you’ll make a restaurant-quality dish in your own kitchen.
- Boneless ribeye steaks: Choose thick, well-marbled cuts for that buttery, succulent bite.
- Kosher salt: Essential for seasoning the steaks deeply and enhancing all the flavors.
- Coarsely crushed black peppercorns: The aromatic, spicy crust is non-negotiable—it’s the signature of au poivre.
- Olive oil: Adds rich flavor and helps sear the steak to a perfect crust.
- Unsalted butter: Infuses the sauce with richness and helps soften the shallots.
- Shallot, finely minced: Sweet, mild onion flavor builds a subtle foundation for the sauce.
- Beef broth: Provides body and depth to the pan sauce.
- Brandy or cognac: Imparts a luxurious, slightly sweet undertone—don’t worry, the alcohol cooks off.
- Heavy cream: Pulls the sauce together into velvety perfection.
- Russet potatoes: Their starchy texture yields classic, crispy fries every time.
- Vegetable oil: Neutral oil for deep frying the fries into golden bliss.
- Salt, for fries: Liberally season your frites right after frying for the best crunch and flavor.
How to Make Steak Frites Au Poivre
Step 1: Prepare the Steaks
Start by patting your ribeye steaks dry with paper towels. Give them a generous sprinkle of kosher salt on both sides, then press those coarsely crushed black peppercorns right into the surface. Don’t be shy here—the pepper forms a bold crust and really defines the Steak Frites Au Poivre experience.
Step 2: Sear the Steaks
Heat olive oil in a heavy skillet over medium-high heat until it shimmers with anticipation. Place the steaks in the pan and let them develop a deep, golden crust for about 3 to 4 minutes per side for medium-rare (adjust to your preferred doneness). Once done, transfer them to a plate and tent loosely with foil to rest while you make the sauce.
Step 3: Build the Pan Sauce
Turn the heat down to medium, melt the butter in the same pan, and stir in the minced shallots. Let them soften and turn fragrant—about 1 to 2 minutes is plenty. Add the brandy or cognac (carefully—stand back) and deglaze, scraping up every delicious browned bit from the pan. Let the liquid reduce briefly, then add beef broth and simmer for another couple of minutes. Finish by stirring in the heavy cream, letting everything bubble until slightly thickened. If you want, return the steaks to the pan briefly to coat or just spoon the sauce on top when serving.
Step 4: Prepare and Fry the Frites
While the steak rests, turn your attention to the frites. Soak your peeled and cut russet potatoes in cold water for at least 30 minutes—this helps remove excess starch and makes for frites that fry up even crispier. Drain and pat them completely dry before frying.
Step 5: Fry the Potatoes Twice
Heat vegetable oil in a deep pot to 325°F. Fry the potatoes in batches for 4 to 5 minutes until they’re just becoming pale golden, then remove and drain on paper towels. Crank up the oil to 375°F, then fry the potatoes a second time—just 2 to 3 minutes—until they’re crisp and golden. Immediately season with salt and serve hot alongside your spectacular Steak Frites Au Poivre.
How to Serve Steak Frites Au Poivre
Garnishes
Finish your Steak Frites Au Poivre with a scattering of chopped fresh parsley, or a sprinkle of flaky sea salt across the frites. For a touch of extra luxury, serve with a lemon wedge or a small bowl of tangy Dijon mustard on the side.
Side Dishes
This dish is a showstopper on its own, but a simple green salad—think peppery arugula dressed with a light vinaigrette—can be the ideal refreshing counterpoint. If you’re in the mood for something vegetable-driven, butter-glazed green beans or roasted asparagus make elegant accompaniments.
Creative Ways to Present
If you’re aiming for bistro flair, serve your Steak Frites Au Poivre sliced and fanned out on a platter, ladled with sauce, frites tucked alongside. For casual gatherings, present everything family-style in the center of the table with little paper cones for the fries and a jug of extra peppercorn sauce. It’s just as delightful as individual plates, but invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftover Steak Frites Au Poivre, let the steak cool completely before wrapping and refrigerating. Keep the frites separate in an airtight container—they’ll lose their crunch but are easily revived later.
Freezing
Steak can be frozen in a sealed container or freezer bag for up to two months. It’s best not to freeze the frites, since their texture suffers, but you can freeze the peppercorn sauce separately for an easy steak night upgrade in the future.
Reheating
Warm the steak gently in a low oven (around 275°F) to keep it tender and juicy, and reheat the sauce in a small saucepan, stirring until smooth. For the frites, a few minutes in a hot oven or air fryer will restore their crispness surprisingly well.
FAQs
Can I use a different cut of steak for Steak Frites Au Poivre?
Absolutely! While ribeye is fabulously rich, you can use New York strip, filet mignon, or even sirloin. Just look for steaks at least an inch thick for the best results.
Is it possible to make Steak Frites Au Poivre without alcohol?
Yes, you can skip the brandy or cognac and still end up with a great sauce. Consider a splash of extra beef broth or a little Worcestershire sauce for depth.
What if I don’t have a deep fryer for the frites?
A sturdy pot and a thermometer work perfectly—just be careful and fry in small batches. For a lighter take, you can even bake or air-fry the fries, though they may have a slightly different texture.
How can I tell when the steak is cooked to my liking?
A meat thermometer is your best friend: aim for 130°F for medium-rare, 140°F for medium, and adjust as you like. Remember the steak keeps cooking as it rests!
Can Steak Frites Au Poivre be made for a crowd?
Definitely—just work in batches, keeping cooked steaks warm in a low oven while you finish the rest. The frites can be partially fried ahead and given their second fry right before serving so they’re hot and crisp for everyone.
Final Thoughts
If you dream of French bistro tables and soulful comfort food, Steak Frites Au Poivre will never disappoint. With its bold crust, luscious sauce, and irresistible fries, this dish is meant to be shared and savored. So why not treat yourself to a steak night that feels like a holiday—give this recipe a try and bring some French magic to your own kitchen!
Print
Steak Frites Au Poivre Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Seared, Deep-Fried
- Cuisine: French
- Diet: Non-Vegetarian
Description
A classic French bistro dish, Steak Frites Au Poivre features juicy pan-seared ribeye steaks coated in a peppercorn crust, served with a rich brandy cream sauce, and crispy double-fried potato frites. A decadent and flavorful meal perfect for a special dinner.
Ingredients
For the Steak:
- 2 boneless ribeye steaks (about 1 inch thick)
- kosher salt to taste
- 2 tablespoons coarsely crushed black peppercorns
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1/2 cup beef broth
- 1/4 cup brandy or cognac
- 1/3 cup heavy cream
For the Frites:
- 4 medium russet potatoes, peeled and cut into thin fries
- vegetable oil for frying
- salt to taste
Instructions
- Prepare the Steak: Pat the steaks dry, season with salt, and press crushed peppercorns onto both sides.
- Sear the Steaks: Sear in a hot skillet, then set aside to rest.
- Make the Sauce: Sauté shallots, deglaze with brandy, and add broth and cream.
- Prepare the Frites: Soak, dry, and double-fry the potato fries.
- Finish and Serve: Coat the steaks in the sauce and serve with hot crispy frites.
Notes
- If brandy or cognac is unavailable, you can substitute with dry white wine or omit altogether. The double-fry method for the frites ensures a crispy texture akin to restaurant-style fries.
Nutrition
- Serving Size: 1 steak with fries
- Calories: 780
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 54 g
- Saturated Fat: 23 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 155 mg
