Steak au Poivre
Tender steak in a pepper crust, luxurious cognac cream sauce, and crispy, golden-brown potatoes.
Ingredients
Steak au Poivre
- 2 beef steaks ( such as filet or roastbeef)
- 2 tbsp black peppercorns crushed
- salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 shallot
- 1 tbsp brined green peppercorns
- 60 ml cognac or brandy
- 200 ml beef broth
- 200 ml heavy cream
French fries
- 4 big potatoes
- oil for deep frying
- salt
Instructions
French fries
- Peel the potatoes and cut them into even sticks.Soak the potato sticks in cold water to remove excess starch. Let soak for about 30 minutes.
- Heat the oil in a deep fryer or large pot to 160°C.
- Drain the potatoes well and pat them dry.
- Fry the potatoes in batches until they just start to soften (about 5-6 minutes). Remove and drain on paper towels.
- Heat the oil to 190°C and fry French fries again until golden brown and crispy (about 3-4 minutes). Remove, drain on paper towels, and season with salt.
Steak au poivre
- Press the coarsely crushed peppercorns onto the steaks, covering them evenly. Season with salt to taste.
- Heat the vegetable oil in a large pan over medium-high heat.
- Place the steaks in the pan and cook for 3-4 minutes on each side, depending on desired doneness. Remove the steaks from the pan, cover with aluminum foil, and keep warm.
- Add the butter to the same pan and sauté the shallots until translucent.
- Deglaze the pan with Cognac and carefully flambe (Note: only do this if you are experienced with open flames.)
- Add the beef broth and cream, and reduce the sauce by half. Season with salt to taste.
To Serve
- Arrange the steaks on plates, pour the sauce over them, and serve with freshly fried French fries. Bon Appétit!