Steak Frites with Peppercorn Sauce

Name: Steak Frites with Peppercorn Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 16 oz New York strip steak (1 inch thick), patted dry; 1 lb russet potatoes, cut into 1/4-in sticks; 2 tbsp green peppercorns in brine, drained and lightly crushed; 1 large shallot, minced; 1/4 cup cognac or brandy; 1/2 cup heavy cream; 1/2 cup low-sodium beef stock; 2 tbsp unsalted butter; 2 tbsp vegetable oil (or other high-heat oil); 1 cup vegetable oil (for frying potatoes); 2 tsp kosher salt; 1 tsp black pepper, coarsely ground; 1 tsp Dijon mustard; 2 tbsp fresh flat-leaf parsley, chopped

A bistro staple of pan-seared strip steak finished with a cognac and green peppercorn cream sauce, served alongside crispy oven fries. Rich, bold, and ready in under an hour.

60 minMediumServes 2720 cal/serving

FrenchDinnerStovetopStandardHigh Protein

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Ingredients

16 oz New York strip steak (1 inch thick), patted dry
1 lb russet potatoes, cut into 1/4-in sticks
2 tbsp green peppercorns in brine, drained and lightly crushed
1 large shallot, minced
1/4 cup cognac or brandy
1/2 cup heavy cream
1/2 cup low-sodium beef stock
2 tbsp unsalted butter
2 tbsp vegetable oil (or other high-heat oil)
1 cup vegetable oil (for frying potatoes)
2 tsp kosher salt
1 tsp black pepper, coarsely ground
1 tsp Dijon mustard
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Soak 1 lb cut into 1/4-in sticks russet potatoes in cold water for 30 minutes; drain and pat completely dry. This removes excess starch for crispier fries.
2

Heat 1 cup vegetable oil (for frying potatoes) in a large, heavy skillet or Dutch oven to 325°F. Fry potatoes in batches for 3-4 minutes until tender but not colored. Remove and drain on a rack. Let oil return to 375°F, then fry again until golden and crisp, 2-3 minutes. Drain, season with salt, and keep warm.
3

Season 16 oz New York strip steak (1 inch thick) (patted dry) generously on both sides with 2 tsp kosher salt and 1 tsp coarsely ground black pepper. Heat a separate cast-iron or heavy skillet over high heat until smoking. Add 2 tbsp vegetable oil (or other high-heat oil).
4

Sear the steak undisturbed for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C). In the last 2 minutes, add 2 tbsp unsalted butter and baste the steak repeatedly. Transfer to a plate and rest for 5 minutes.
5

In the same pan, reduce heat to medium. Cook 1 large minced shallot in the pan drippings for 1 minute. Add 1/4 cup cognac or brandy and carefully tilt the pan away from you - the alcohol may briefly flame. Let it reduce by half, about 1 minute.
6

Add 1/2 cup low-sodium beef stock and scrape up any browned bits. Stir in 1/2 cup heavy cream, 2 tbsp drained and lightly crushed green peppercorns in brine, and 1 tsp Dijon mustard. Simmer until the sauce coats the back of a spoon, about 3-4 minutes. Taste and adjust seasoning.
7

Slice the rested steak against the grain. Plate alongside the fries. Spoon peppercorn sauce over the steak and garnish with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

How long does Steak Frites with Peppercorn Sauce take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 1, 30 minutes.

What oven temperature does Steak Frites with Peppercorn Sauce need?

For Steak Frites with Peppercorn Sauce, the oven is set to 325 F (about 165 C) in step 2. The frying oil is held at 375 F (about 190 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 135 F (about 55 C), given in step 4. A probe thermometer removes the guesswork.

How do I know the sauce has reduced enough in Steak Frites with Peppercorn Sauce?

Step 5 reads: "Let it reduce by half, about 1 minute." Go by step 5, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

Do I need any special equipment for Steak Frites with Peppercorn Sauce?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a cast-iron skillet (step 3). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for Dijon mustard in Steak Frites with Peppercorn Sauce?

The entry for Steak Frites with Peppercorn Sauce calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Which part of Steak Frites with Peppercorn Sauce can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Soak 1 lb cut into 1/4-in sticks russet potatoes in cold water for 30 minutes; drain and pat completely dry." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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