Steak Au Poivre with Homemade Fries
Steak Au Poivre with Homemade Fries
Ingredients
For the Fries
- 2 russet potatoes
- 4 cups ice, for ice bath
- 4 cups water, for ice bath
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 teaspoon salt, or to taste
For the Steak
- 4 fillet steaks, about 6-8 ounces each
- 2 tablespoons olive oil
- 1 shallot, halved
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 4 garlic cloves, unpeeled
- 4 tablespoons unsalted butter, 1/2 stick
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly cracked, or to taste
For the Green Peppercorn Sauce
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped (from steak cooking)
- 2 garlic cloves, minced
- 2 tablespoons green peppercorns in brine, with some brine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the potatoes for fries: Peel and slice the russet potatoes into 1/4-inch thick strips, resembling french fries. Place the sliced potatoes in a large bowl with ice and water for at least 20 minutes to remove excess starch. This helps achieve a crispier fry.
⏱️ 20 min•🌡️ 375
- 2
While potatoes soak, pat the fillet steaks dry with paper towels and season generously with salt and black pepper on all sides.
⏱️ 5 min
- 3
Remove potatoes from the ice bath and pat them thoroughly dry using a kitchen towel. This is crucial for crispy fries and to prevent oil splattering.
⏱️ 5 min
- 4
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325°F (160°C). Carefully add about half of the dried potato strips to the hot oil. Fry for 5-7 minutes, until lightly cooked and softened but not yet golden brown. They should be pale. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining potatoes. This is the first fry.
⏱️ 15 min•🌡️ 325
- 5
While the first fry is happening, heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned fillet steaks in the hot pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
⏱️ 4 min
- 6
Flip the steaks. Add the halved shallot, fresh rosemary sprigs, fresh thyme sprigs, and unpeeled garlic cloves to the pan around the steaks. Add 4 tablespoons of unsalted butter to the pan. Continuously baste the steaks with the melted butter, herbs, and garlic using a large spoon for 2-3 minutes.
⏱️ 3 min
- 7
Transfer the skillet with the steaks, shallot, garlic, herbs, and pan drippings to the preheated oven. Roast for 5-8 minutes for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Remove from oven and transfer steaks to a cutting board to rest, tented loosely with foil. Keep the shallot and garlic in the pan for the sauce.
⏱️ 8 min•🌡️ 375
- 8
While the steaks rest, increase the oil temperature for the fries to 375°F (190°C). Carefully return the partially fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack. Season immediately with 1/2 teaspoon of salt.
⏱️ 8 min•🌡️ 375
- 9
Prepare the sauce: Remove the cooked shallot from the skillet and finely chop it. Discard the garlic cloves and herbs. If the pan is too greasy, carefully pour out some of the excess fat, leaving about 1 tablespoon. Return the skillet to medium heat and add 1 tablespoon of unsalted butter.
⏱️ 3 min
- 10
Add the finely chopped shallot to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the green peppercorns (including a little brine).
⏱️ 4 min
- 11
Pour in the 1/2 cup of chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by about half, about 3-4 minutes. Stir in the 1/4 cup of heavy cream and continue to simmer until the sauce thickens slightly, about 2-3 minutes. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to taste.
⏱️ 7 min
- 12
Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak on individual plates. Place a generous portion of crispy fries next to the steak. Spoon the warm green peppercorn sauce generously over the steak. Garnish the fries with finely chopped fresh chives. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Au Poivre with Homemade Fries
For the Fries
- 2 russet potatoes
- 4 cups ice, for ice bath
- 4 cups water, for ice bath
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 teaspoon salt, or to taste
For the Steak
- 4 fillet steaks, about 6-8 ounces each
- 2 tablespoons olive oil
- 1 shallot, halved
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 4 garlic cloves, unpeeled
- 4 tablespoons unsalted butter, 1/2 stick
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, freshly cracked, or to taste
For the Green Peppercorn Sauce
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped (from steak cooking)
- 2 garlic cloves, minced
- 2 tablespoons green peppercorns in brine, with some brine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the potatoes for fries: Peel and slice the russet potatoes into 1/4-inch thick strips, resembling french fries. Place the sliced potatoes in a large bowl with ice and water for at least 20 minutes to remove excess starch. This helps achieve a crispier fry.
⏱️ 20 min•🌡️ 375 - 2
While potatoes soak, pat the fillet steaks dry with paper towels and season generously with salt and black pepper on all sides.
⏱️ 5 min - 3
Remove potatoes from the ice bath and pat them thoroughly dry using a kitchen towel. This is crucial for crispy fries and to prevent oil splattering.
⏱️ 5 min - 4
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 325°F (160°C). Carefully add about half of the dried potato strips to the hot oil. Fry for 5-7 minutes, until lightly cooked and softened but not yet golden brown. They should be pale. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining potatoes. This is the first fry.
⏱️ 15 min•🌡️ 325 - 5
While the first fry is happening, heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned fillet steaks in the hot pan. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
⏱️ 4 min - 6
Flip the steaks. Add the halved shallot, fresh rosemary sprigs, fresh thyme sprigs, and unpeeled garlic cloves to the pan around the steaks. Add 4 tablespoons of unsalted butter to the pan. Continuously baste the steaks with the melted butter, herbs, and garlic using a large spoon for 2-3 minutes.
⏱️ 3 min - 7
Transfer the skillet with the steaks, shallot, garlic, herbs, and pan drippings to the preheated oven. Roast for 5-8 minutes for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Remove from oven and transfer steaks to a cutting board to rest, tented loosely with foil. Keep the shallot and garlic in the pan for the sauce.
⏱️ 8 min•🌡️ 375 - 8
While the steaks rest, increase the oil temperature for the fries to 375°F (190°C). Carefully return the partially fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack. Season immediately with 1/2 teaspoon of salt.
⏱️ 8 min•🌡️ 375 - 9
Prepare the sauce: Remove the cooked shallot from the skillet and finely chop it. Discard the garlic cloves and herbs. If the pan is too greasy, carefully pour out some of the excess fat, leaving about 1 tablespoon. Return the skillet to medium heat and add 1 tablespoon of unsalted butter.
⏱️ 3 min - 10
Add the finely chopped shallot to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the green peppercorns (including a little brine).
⏱️ 4 min - 11
Pour in the 1/2 cup of chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by about half, about 3-4 minutes. Stir in the 1/4 cup of heavy cream and continue to simmer until the sauce thickens slightly, about 2-3 minutes. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to taste.
⏱️ 7 min - 12
Slice the rested steaks against the grain into thick pieces. Arrange the sliced steak on individual plates. Place a generous portion of crispy fries next to the steak. Spoon the warm green peppercorn sauce generously over the steak. Garnish the fries with finely chopped fresh chives. Serve immediately.
⏱️ 3 min