Steak Frites | Homemade Sauce au Poivre | Bistro-Style Meal You Can Make At Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the potatoes and cut them into evenly spaced strips.

Soak the fries in cold water for at least one hour.

Heat a high sided saucepan or Dutch oven with 1 to 2 cups (250 to 500 milliliters) of neutral oil to 275°F (135°C).

Drain and pat the potatoes dry with a towel.

Fry the potatoes in batches for 5 to 6 minutes until they reach a pale color and are soft.

Remove the potatoes and place them on a baking tray with a wire rack.

Repeat the frying process until all the potatoes are fried, then place them into the freezer for 30 to 40 minutes.

Season the steak generously with salt and pepper and let it sit out for at least 30 minutes to become room temperature.

Heat a large saucepan over medium to high heat and add a touch of neutral oil.

Once the pan is hot, sear the steak for about 3 to 4 minutes per side, adjusting for desired doneness.

Add 1 tablespoon (14 grams) of unsalted butter, a handful of thyme, and smashed garlic to the pan after flipping the steak.

Baste the steak with the butter during cooking.

Remove the steak from the pan and cover it to let it rest.

In the same pan, add half of a finely diced shallot and 2 tablespoons (25 grams) of rinsed green peppercorns.

Sweat the shallot and peppercorns for about 30 seconds, then turn off the heat.

Carefully add 2 tablespoons of cognac to the pan and ignite it with a long lighter or match, letting the flame burn itself out for about 15 seconds.

For a non-flambe version, add 1 tablespoon of cognac off heat or use 1 tablespoon of lemon juice or 1/4 cup (63 milliliters) of apple juice to deglaze.

Return the pan to medium heat and add 1/3 cup (83 milliliters) of beef broth, scraping the bottom of the pan to release the fond.

Reduce the broth by 3/4, then add 1 1/2 cups (375 milliliters) of heavy cream and 2 tablespoons (20 grams) of freshly cracked black pepper.

Bring the sauce to a simmer, then reduce the heat to low and thicken the sauce until it coats the back of a spoon.

Add 1 tablespoon (14 grams) of unsalted butter to the sauce and mix it in with residual heat.

Heat the oil to 375°F (190°C) for the final fry of the potatoes.

Add the frozen fries in batches and fry for 3 to 4 minutes until lightly golden brown.

Remove the fries from the pan and season them generously with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens