Steak Au Poivre Sandwich
Steak Au Poivre Sandwich
Ingredients
For the Steak
- 2 beef steaks, thick-cut, such as filet mignon or sirloin
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns, coarsely crushed
- 1/2 teaspoon white peppercorns, coarsely crushed
- 1/2 teaspoon green peppercorns, coarsely crushed
- 1/4 teaspoon pink peppercorns, coarsely crushed
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
For the Au Poivre Sauce
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup beef stock or demi-glace
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cold, cut into cubes
For the Crispy Potato Straws
- 2 russet potatoes, large, peeled
- 4 cups ice water
- 4 cups vegetable oil, for deep frying
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
For the Herb Aioli
- 1/2 cup mayonnaise
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon hot sauce
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
For Assembly and Garnish
- 1 baguette, large (about 18-20 inches), fresh
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Herb Aioli: In a small bowl, combine the mayonnaise, chopped chives, chopped parsley, hot sauce, lemon zest, and lemon juice. Mix well until thoroughly combined. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Prepare the Potato Straws: Using a mandoline slicer, thinly julienne the peeled potatoes into delicate strips. Immediately transfer the potato strips to a large bowl of ice water and let them soak for at least 15 minutes to remove excess starch. This helps ensure crispness.
⏱️ 20 min
- 3
Dry and Fry Potato Straws: Drain the potato straws thoroughly and spread them out on a clean kitchen towel. Pat them completely dry. In a large pot or Dutch oven, heat the vegetable oil to 350°F. Carefully add the dried potato straws in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove with a spider or slotted spoon and transfer to a bowl. Immediately toss with minced garlic and 1/2 teaspoon kosher salt. Set aside.
⏱️ 15 min•🌡️ 350
- 4
Prepare the Steak: Season both sides of the beef steaks generously with 1 tablespoon of kosher salt. In a mortar and pestle, coarsely crush the black, white, green, and pink peppercorns. Thoroughly coat all sides of the seasoned steaks with the crushed peppercorn mixture, pressing gently to adhere.
⏱️ 10 min
- 5
Sear and Baste the Steak: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Carefully place the peppercorn-crusted steaks in the hot pan. Sear for 3-4 minutes per side for a medium-rare doneness, creating a deep brown crust. Reduce heat to medium, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and continuously baste the steaks with the melted butter for 1-2 minutes. Remove steaks from the pan and let them rest on a cutting board for at least 5 minutes.
⏱️ 10 min
- 6
Make the Au Poivre Sauce: While the steaks are resting, add 1 tablespoon of unsalted butter to the same skillet (do not clean it, as the fond adds flavor). Add the minced shallots and garlic and sauté for 1-2 minutes until fragrant. Deglaze the pan by pouring in the brandy or cognac. Carefully ignite the brandy with a long match or lighter (if comfortable and safe to do so) and allow the flames to die down, or simply cook until the alcohol has evaporated, scraping up any browned bits from the bottom of the pan. Stir in the beef stock and dried thyme. Bring to a simmer and reduce by about one-third, about 3-4 minutes.
⏱️ 8 min
- 7
Finish the Au Poivre Sauce: Stir in the heavy cream and bring to a gentle simmer. Remove the pan from the heat. Gradually whisk in the cold, cubed unsalted butter, one cube at a time, until the sauce is smooth, glossy, and emulsified. Taste and adjust seasoning if needed. Keep warm.
⏱️ 5 min
- 8
Assemble the Sandwich: Slice the baguette lengthwise, being careful not to cut all the way through, creating a hinge. Generously spread the prepared herb aioli on both cut surfaces of the baguette. Thinly slice the rested steak against the grain. Arrange the sliced steak evenly over the bottom half of the baguette. Spoon a generous amount of the warm au poivre sauce over the steak. Pile the crispy potato straws on top of the steak and sauce. Close the sandwich.
⏱️ 7 min
- 9
Serve: Cut the assembled sandwich in half for easier handling. Present on a plate, garnished with chopped fresh parsley. Serve immediately, with any remaining au poivre sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Au Poivre Sandwich
Ingredients
For the Steak
- 2 beef steaks, thick-cut, such as filet mignon or sirloin
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns, coarsely crushed
- 1/2 teaspoon white peppercorns, coarsely crushed
- 1/2 teaspoon green peppercorns, coarsely crushed
- 1/4 teaspoon pink peppercorns, coarsely crushed
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
For the Au Poivre Sauce
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup beef stock or demi-glace
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cold, cut into cubes
For the Crispy Potato Straws
- 2 russet potatoes, large, peeled
- 4 cups ice water
- 4 cups vegetable oil, for deep frying
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
For the Herb Aioli
- 1/2 cup mayonnaise
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon hot sauce
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
For Assembly and Garnish
- 1 baguette, large (about 18-20 inches), fresh
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Herb Aioli: In a small bowl, combine the mayonnaise, chopped chives, chopped parsley, hot sauce, lemon zest, and lemon juice. Mix well until thoroughly combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the Potato Straws: Using a mandoline slicer, thinly julienne the peeled potatoes into delicate strips. Immediately transfer the potato strips to a large bowl of ice water and let them soak for at least 15 minutes to remove excess starch. This helps ensure crispness.
⏱️ 20 min - 3
Dry and Fry Potato Straws: Drain the potato straws thoroughly and spread them out on a clean kitchen towel. Pat them completely dry. In a large pot or Dutch oven, heat the vegetable oil to 350°F. Carefully add the dried potato straws in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove with a spider or slotted spoon and transfer to a bowl. Immediately toss with minced garlic and 1/2 teaspoon kosher salt. Set aside.
⏱️ 15 min•🌡️ 350 - 4
Prepare the Steak: Season both sides of the beef steaks generously with 1 tablespoon of kosher salt. In a mortar and pestle, coarsely crush the black, white, green, and pink peppercorns. Thoroughly coat all sides of the seasoned steaks with the crushed peppercorn mixture, pressing gently to adhere.
⏱️ 10 min - 5
Sear and Baste the Steak: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Carefully place the peppercorn-crusted steaks in the hot pan. Sear for 3-4 minutes per side for a medium-rare doneness, creating a deep brown crust. Reduce heat to medium, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and continuously baste the steaks with the melted butter for 1-2 minutes. Remove steaks from the pan and let them rest on a cutting board for at least 5 minutes.
⏱️ 10 min - 6
Make the Au Poivre Sauce: While the steaks are resting, add 1 tablespoon of unsalted butter to the same skillet (do not clean it, as the fond adds flavor). Add the minced shallots and garlic and sauté for 1-2 minutes until fragrant. Deglaze the pan by pouring in the brandy or cognac. Carefully ignite the brandy with a long match or lighter (if comfortable and safe to do so) and allow the flames to die down, or simply cook until the alcohol has evaporated, scraping up any browned bits from the bottom of the pan. Stir in the beef stock and dried thyme. Bring to a simmer and reduce by about one-third, about 3-4 minutes.
⏱️ 8 min - 7
Finish the Au Poivre Sauce: Stir in the heavy cream and bring to a gentle simmer. Remove the pan from the heat. Gradually whisk in the cold, cubed unsalted butter, one cube at a time, until the sauce is smooth, glossy, and emulsified. Taste and adjust seasoning if needed. Keep warm.
⏱️ 5 min - 8
Assemble the Sandwich: Slice the baguette lengthwise, being careful not to cut all the way through, creating a hinge. Generously spread the prepared herb aioli on both cut surfaces of the baguette. Thinly slice the rested steak against the grain. Arrange the sliced steak evenly over the bottom half of the baguette. Spoon a generous amount of the warm au poivre sauce over the steak. Pile the crispy potato straws on top of the steak and sauce. Close the sandwich.
⏱️ 7 min - 9
Serve: Cut the assembled sandwich in half for easier handling. Present on a plate, garnished with chopped fresh parsley. Serve immediately, with any remaining au poivre sauce on the side for dipping.
⏱️ 2 min