Prepare to elevate your dining experience with this exquisite recipe for Steak au Poivre accompanied by irresistible Simple Truffle Frites. Succulent lean steaks, generously encrusted with cracked black peppercorns, are seared to perfection and served with a luscious au poivre sauce infused with the rich flavors of cognac and cream. Paired with crispy golden frites, seasoned with sea salt and a hint of truffle powder, this gourmet dish promises to tantalize your taste buds and impress even the most discerning palate.
In our household, Steak au Poivre with Simple Truffle Frites isn’t just a meal—it’s a culinary adventure that transports us to a realm of gastronomic bliss. I still remember the first time I attempted this recipe, aiming to recreate the flavors of a cherished restaurant dish at home. As the fragrant aroma of cracked peppercorns filled the kitchen, anticipation mounted. With each sizzle and sear, I felt a sense of excitement building. When the steaks were finally plated alongside the golden frites, adorned with a drizzle of luxurious au poivre sauce, the sight alone was enough to make our mouths water. As we took our first bites, we were met with a symphony of flavors—tender meat, bold peppercorns, velvety sauce, and the earthy allure of truffle. From that moment on, Steak au Poivre with Simple Truffle Frites became a treasured favorite, reserved for special occasions and cherished family gatherings. It’s more than just a recipe; it’s a culinary masterpiece that brings joy and satisfaction to our table time and time again.
Why This Steak au Poivre with Simple Truffle Frites Shines:
- Succulent lean steaks, such as filet mignon or hanger, crusted with a generous amount of cracked black peppercorns for a bold flavor profile.
- A luxurious au poivre sauce, infused with shallots, cognac, and cream, adds richness and depth to the dish.
- Simple Truffle Frites, made with Yukon Gold potatoes and seasoned with sea salt and truffle powder, offer a decadent and satisfying accompaniment.
- Each component of this dish is carefully crafted to perfection, resulting in a gourmet dining experience that is sure to impress.
Ingredients:
For the Steaks:
- 2 x 8-12 oz lean steaks, such as filet mignon or hanger
- 1 tablespoon neutral oil (e.g., grapeseed, avocado)
- 1 tablespoon butter
- Coarsely cracked black peppercorns
- Kosher or sea salt
- Flake salt, for finishing
For the Au Poivre Sauce:
- 1 tablespoon butter
- 1 small shallot, finely minced
- Coarsely cracked black peppercorns
- 1 teaspoon Dijon mustard
- 1/4 cup cognac or brandy
- 1/4 cup beef broth
- 1/2 cup heavy cream
For the Frites:
- 1 1/4 lbs Yukon Gold potatoes (about 3 medium-sized potatoes)
- 4 cups neutral, cheap oil (e.g., canola)
- Sea salt
- Truffle powder (optional)
Directions:
Steaks au Poivre:
- Salt and rest the steaks at room temperature for 40 minutes to an hour before cooking. Preheat the oven to 350°F.
- Coarsely crack black peppercorns over each side of the steaks, pressing them into the meat to form a crust.
- Heat oil in a heavy searing skillet over high heat. Sear the steaks for 3 minutes on the first side, then flip and cook for another 3 minutes. Transfer the steaks to the oven to reach the desired internal temperature.
- While the steaks are finishing in the oven, prepare the au poivre sauce. Cook minced shallots and cracked peppercorns in butter until soft. Add cognac, beef broth, Dijon mustard, and cream. Cook until the sauce thickens.
- Once the steaks are cooked to your liking, remove them from the oven, cover with foil, and let rest for 10 minutes before serving.
Simple Truffle Frites:
- Rinse and scrub the potatoes, then cut them into thick matchsticks.
- Heat the oil in a large, deep pan over high heat. Add the potatoes and cook without stirring until golden brown.
- Once golden brown, stir the fries and continue cooking until crispy and golden.
- Transfer the fries to a paper towel-lined sheet pan, season with sea salt, and sprinkle with truffle powder if desired. Toss to distribute the seasoning.
Serve the Steak au Poivre with the Simple Truffle Frites, garnished with flake salt for an extra touch of elegance.
Notes:
- Be cautious when adding alcohol to the pan for the au poivre sauce, as it can ignite quickly.
- For a vegetarian option, you can omit the steak and serve the au poivre sauce over grilled portobello mushrooms or tofu steaks.
- Truffle powder adds a luxurious flavor to the frites, but it can be omitted if unavailable.
