Classic Steak Au Poivre, with French Fries
Recipe Mari Loewen, Styling Marisa Curatolo, Photography Cory Aronec
Steak au poivre…pronounced Stek-oh-pwav-ruh, it’s a French classic, a simple seared peppercorn-crusted steak with a creamy pan sauce, typically made with filet mignon.
Serve with your favourite French fries, turn on some Alexandre Desplat sounds… and let this recipe take you to France.
Ingredients
2 (8–10-ounce) New York striploin steaks, 1½ inches thick
Sea salt
3 tablespoons (approximately 30 g) whole black peppercorns
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
2 tablespoons Cognac
¾ cup 35% whipping cream
Homemade French Fries
2 large russet potatoes, cut into shoestring lengths
Neutral oil, for deep-frying
Flaky sea salt
Fresh thyme leaves
Preparation
Remove steaks from refrigerator 30–45 minutes before cooking. Season generously with sea salt and set aside.
For French fries, peel potatoes and cut into thin shoestring lengths, approximately ⅛-inch thick. Place in large bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and rinse well, then spread onto clean kitchen towel and pat completely dry.
In large, heavy-bottomed pot, heat oil to 325°F. Working in small batches, fry potatoes for 2–3 minutes, until softened but not browned. Remove with slotted spoon and transfer to wire rack. Allow to cool for at least 10 minutes.
For steaks, coarsely crush peppercorns using mortar and pestle, bottom of heavy skillet or kitchen mallet. Spread evenly onto plate. Press both sides of steaks firmly into peppercorns until well coated.
Heat cast iron skillet over medium-high heat. Add olive oil and butter. When butter is foaming, add steaks and sear for approximately 4–5 minutes per side for medium-rare, depending on thickness. Flip only once. Remove from skillet when internal temperature reaches 125°F and transfer to plate to rest.
Reduce heat to medium. Remove skillet from heat and carefully add Cognac, keeping away from open flame. Return skillet to heat, scraping up browned bits from bottom of pan. Simmer until Cognac has almost completely evaporated. Whisk in cream and simmer, stirring often, until sauce thickens enough to coat back of spoon, about 3–5 minutes. Season with salt to taste.
For final fry, increase oil temperature to 375°F. Working in small batches, fry potatoes again for 1–2 minutes, until golden and crisp. Remove and drain on wire rack. While still hot, toss generously with flaky sea salt and fresh thyme leaves.
Arrange steaks on plates and spoon warm sauce over top. Serve immediately with French fries. Serves 2 - 4.
