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
Scale
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
