STEAK FRITES AU POIVRE | Easy Recipe

A delicious steak au poivre recipe with homemade fries!

*Adapted from Balthazar*

Steak Au Poivre
2 TBSP black peppercorns
1 6 oz filet mignon
1/2 cup neutral oil
1/2 lb beef scraps
3 shallots, lived
1 TBSP canned (brined) peppercorns
1 cup dry white wine
1/2 cup brandy
1 cup homemade chicken stock
1/4 cup heavy cream

Frites
1 potato
2 quarts canola oil
Salt

Peel and quarter the potato. Cut into 1/3 inch slices, then into 1/3 inch sticks.

Place the whole peppercorns in a ziplock bag and pound until coarse. Season the steak on both sides with 1 teaspoon of salt and rub the ground peppercorns on the steaks, using the palm of your hand so they stick. Set aside.

Preheat the oven to 450.

Over a medium-high flame, heat 3 TBSP of the oil in a heavy-bottomed saucepan. When the oil smokes, add the meat scraps and brown on all sides. when the scraps are well browned, set aside and remove all but 2 TBSP of the fat.

Lower the flame to medium and add the shallots, garlic, brined peppercorns and 1 TSP of the excess ground peppercorns. Cook, stirring frequently for, 5 minutes, or until the shallots are browned. Add the beef scraps back to the pan.

Turn off the flame and add the wine and brandy, stirring well to scrape up the fond. Bring the liquid to a boil over medium heat. Reduce by half about 5 minutes. Add the stock and bring to a boil (I FORGOT TO FILM THIS PART), then reduce the heat to medium to maintain a simmer. Reduce the liquid by half, about 30 minutes. When it’s almost finished reducing, bring the cream to a boil in a saucepan and set aside. Strain the sauce into the hot cream and keep warm.

Heat the oil for the french fries in a dutch oven fitted with a thermometer. Heat to 350 and cook the potatoes in batches until golden, about 5 minutes. Drain on a tray lined with paper towels and set aside.

Preheat a pan over high heat until VERY hot. Add the oil and when it smokes, add the stakes and cook for 3 minutes per side to create a crust. Transfer the pans to the oven and cook for 7 minutes to medium rare.

Let the steak rest for 10 minutes before serving.

While the steak rests increase the heat on the dutch oven for the french fries to 375. Cook the par-cooked fries for another 2 minutes in the hot oil until crispy. Drain on paper towels, then add the fries in a bowl and season with the salt.

Serve the steaks with a large spoonful of sauce and the fries on the side.