Steak Frites with Peppercorn Sauce
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.
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
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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.
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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.
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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).
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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.
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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.
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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.
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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.