Steak Frites with Creamy Peppercorn Sauce
Steak Frites with Creamy Peppercorn Sauce
Ingredients
For the Steak
- 4 steaks, such as ribeye or New York strip
- 1 tablespoon black peppercorns, freshly ground
- 1 tablespoon Kinder's Prime Steak Seasoning, or similar steak seasoning
- 1 tablespoon Tony Chachere's Creole Seasoning, or similar creole seasoning
- 1 teaspoon parsley flakes
- 1/4 cup Italian dressing
- 2 tablespoons truffle butter, or regular unsalted butter
- 2 tablespoons olive oil
For the Creamy Peppercorn Sauce
- 1/2 tablespoon whole black peppercorns, crushed
- 3/4 cup heavy cream
- 1/4 cup beef broth
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
For Serving
- 1 pound frozen french fries
- 4 cups mixed green salad
Instructions
- 1
Prepare the steaks: Pat the steaks dry with paper towels. Season generously on both sides with freshly ground black peppercorns, Kinder's Prime Steak Seasoning, Tony Chachere's Creole Seasoning, and parsley flakes. Pour Italian dressing over the seasoned steaks.
⏱️ 5 min
- 2
Begin the Creamy Peppercorn Sauce: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened.
⏱️ 3 min
- 3
Add garlic and peppercorns to the sauce: Add the minced garlic and crushed whole black peppercorns to the saucepan. Sauté for about 1 minute, until the garlic just begins to turn golden.
⏱️ 1 min
- 4
Simmer the sauce: Reduce the heat to low. Stir in the Worcestershire sauce and beef broth. Bring to a gentle simmer, then stir in the heavy cream. Season with salt to taste. Let the sauce simmer gently for 8-12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
⏱️ 12 min
- 5
Cook the french fries: While the sauce simmers, prepare the french fries according to package directions. This usually involves baking in an oven or air fryer.
⏱️ 20 min•🌡️ 400
- 6
Sear the steaks: Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot pan. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min
- 7
Rest the steaks: Once cooked to your liking, remove the steaks from the pan and place them on a cutting board. Top each steak with a pat of truffle butter (or regular butter). Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute.
⏱️ 5 min
- 8
Assemble and serve: Slice the rested steaks against the grain, if desired. Serve immediately with the creamy peppercorn sauce spooned generously over the top, alongside the hot french fries and a fresh mixed green salad.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Frites with Creamy Peppercorn Sauce
For the Steak
- 4 steaks, such as ribeye or New York strip
- 1 tablespoon black peppercorns, freshly ground
- 1 tablespoon Kinder's Prime Steak Seasoning, or similar steak seasoning
- 1 tablespoon Tony Chachere's Creole Seasoning, or similar creole seasoning
- 1 teaspoon parsley flakes
- 1/4 cup Italian dressing
- 2 tablespoons truffle butter, or regular unsalted butter
- 2 tablespoons olive oil
For the Creamy Peppercorn Sauce
- 1/2 tablespoon whole black peppercorns, crushed
- 3/4 cup heavy cream
- 1/4 cup beef broth
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
For Serving
- 1 pound frozen french fries
- 4 cups mixed green salad
Instructions
- 1
Prepare the steaks: Pat the steaks dry with paper towels. Season generously on both sides with freshly ground black peppercorns, Kinder's Prime Steak Seasoning, Tony Chachere's Creole Seasoning, and parsley flakes. Pour Italian dressing over the seasoned steaks.
⏱️ 5 min - 2
Begin the Creamy Peppercorn Sauce: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened.
⏱️ 3 min - 3
Add garlic and peppercorns to the sauce: Add the minced garlic and crushed whole black peppercorns to the saucepan. Sauté for about 1 minute, until the garlic just begins to turn golden.
⏱️ 1 min - 4
Simmer the sauce: Reduce the heat to low. Stir in the Worcestershire sauce and beef broth. Bring to a gentle simmer, then stir in the heavy cream. Season with salt to taste. Let the sauce simmer gently for 8-12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
⏱️ 12 min - 5
Cook the french fries: While the sauce simmers, prepare the french fries according to package directions. This usually involves baking in an oven or air fryer.
⏱️ 20 min•🌡️ 400 - 6
Sear the steaks: Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot pan. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min - 7
Rest the steaks: Once cooked to your liking, remove the steaks from the pan and place them on a cutting board. Top each steak with a pat of truffle butter (or regular butter). Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute.
⏱️ 5 min - 8
Assemble and serve: Slice the rested steaks against the grain, if desired. Serve immediately with the creamy peppercorn sauce spooned generously over the top, alongside the hot french fries and a fresh mixed green salad.
⏱️ 4 min