A delicious recipe for Steak Frites served with a creamy peppercorn sauce, perfect for a special dinner.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:2 servings 1x
Category:Main Course
Method:Frying and Searing
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
2 ribeye or sirloin steaks (8 oz each)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, smashed
2 sprigs fresh thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 large russet potatoes
4 cups vegetable oil, or enough for frying
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon whole black peppercorns, coarsely crushed
¼ cup beef broth
¼ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons brandy or cognac (optional)
Salt to taste
Instructions
Prepare the potatoes: Peel the potatoes if desired and cut them into thin fries. Rinse under cold water to remove excess starch. Soak for 20–30 minutes, then drain and pat completely dry.
First fry: Heat vegetable oil in a deep pot to 325°F. Fry the potatoes in batches for 4–5 minutes until softened but not browned. Remove and drain on paper towels.
Prepare the steak: Pat the steaks dry with paper towels. Season both sides with salt and black pepper.
Sear the steak: Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for approximately 3–5 minutes per side, depending on thickness and desired doneness.
Add butter and herbs: Add butter, smashed garlic, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks for about 1 minute.
Rest the steak: Transfer steaks to a cutting board and let rest for 5–10 minutes while preparing the sauce.
Make the sauce: In the same skillet, melt butter over medium heat. Add shallots and cook for 2 minutes. Stir in garlic and crushed peppercorns and cook for another 30 seconds.
Deglaze the pan: Add brandy or cognac, if using, and carefully let it reduce. Pour in beef broth and scrape up the browned bits from the bottom of the pan.
Make it creamy: Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes until thickened. Season with salt to taste.
Second fry: Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2–4 minutes until golden and crispy. Drain and immediately season with salt.
Serve: Arrange the crispy fries alongside the steak. Spoon creamy peppercorn sauce over the steak and garnish with fresh thyme if desired.
Notes
Double-frying the potatoes creates crispier fries with fluffy centers.
Use freshly crushed peppercorns for a bold, restaurant-style sauce.
Avoid boiling the cream sauce too vigorously to prevent it from separating.
For medium-rare steak, aim for 130–135°F after resting.
If the sauce becomes too thick, add a splash of beef broth.