Julia Child's Steak au Poivre (with Fries!) | Jamie & Julia

Trim excess fat from the strip steak and remove any large bones.

Grind 1 tablespoon of black peppercorns in a mortar and pestle.

Salt the steak on both sides.

Press the crushed black peppercorns onto both sides of the steak.

Cover the steak with greaseproof paper and let it rest for at least 30 minutes to 3 hours.

Prepare the fries according to a previous recipe, ensuring everything is ready for the sauce after cooking the steak.

Heat a cast iron skillet over moderate high heat and add 1 tablespoon of oil and 1.5 ounces of butter.

Once the butter's foaming subsides, add the steak and cook for about 3 minutes per side for medium rare, regulating the heat to avoid burning.

After flipping the steak, cook for another 3 minutes, then remove it from the skillet a minute early to avoid overcooking.

Add salt to the steak after cooking and keep it warm while preparing the sauce.

Pour out the fat from the skillet and add more butter and 2 tablespoons of chopped shallot, cooking for 1 minute.

Deglaze the pan with beef stock, scraping up the coagulated bits, then add 1/8 pint of brandy and boil down for 1-2 minutes until the alcohol evaporates.

Add 1.5 ounces of softened butter to the sauce, swirling it in slowly to prevent separation.

Slice the steak to show the color and serve with fries.

Equipment Needed

Dietary

Allergens