Steak with a Peppercorn Sauce Recipe

Introduction

This classic steak with peppercorn sauce offers a perfect balance of tender meat and a rich, flavorful sauce. Paired with crispy homemade French fries, it makes a timeless meal that’s sure to impress at any dinner.

Ingredients

• 8 oz tenderloin filets (4 pieces)
• Kosher salt
• 2½ tbsp pink peppercorns
• 2½ tbsp black peppercorns (plus more for the sauce)
• Olive oil for the filets
• 4 russet potatoes
• Neutral oil for frying French fries
• Parsley and chives for the fries
• 1 shallot, finely diced (brunoise)
• 2–3 tbsp drained green peppercorns
• 1 tbsp tomato paste
• 1½ cup demi-glace (or beef bone broth + 2 tsp soy sauce)
• ¼ cup crème fraîche (or heavy cream + 1 tbsp)
• 2 oz cognac

Instructions

1. Step 1: Brine the filets by sprinkling kosher salt evenly all over them. Place the filets on a wire rack and leave uncovered in the fridge for 1 hour. Remove and let come to room temperature.
2. Step 2: Peel the russet potatoes and cut them to your preferred thickness for fries. Soak the cut potatoes in ice water for 2 hours or overnight to remove excess starch.
3. Step 3: Preheat a pan with neutral oil to 275°F. Pat dry the potatoes thoroughly and fry them in batches for 5–6 minutes until soft but not crispy. Place fries on paper towels and freeze for 30–45 minutes.
4. Step 4: Increase the oil temperature and fry the potatoes again in batches until golden brown and crispy. Season with salt, chopped chives, and parsley immediately.
5. Step 5: Grind the pink and black peppercorns to your desired coarseness. Press the mixture firmly onto one side of each filet to create a crust.
6. Step 6: Heat a pan on medium-low for 2 minutes, then raise to medium-high and let it heat for another minute. Add olive oil and sear the filets peppercorn side down for about 3 minutes. Flip and cook for another 4–5 minutes for rare doneness (125°F internal temperature). Optionally, finish in a 400°F oven to preferred doneness.
7. Step 7: Rest the steaks on a wire rack to keep them juicy and prevent sogginess.
8. Step 8: In the same pan, cook the shallots and drained green peppercorns over medium heat for 1 minute. Add tomato paste and cook for 1½ minutes more.
9. Step 9: Deglaze the pan with cognac and carefully flambé. Allow the alcohol to burn off completely.
10. Step 10: Add the demi-glace and simmer until the sauce reduces by one-third and thickens. Season with salt and freshly ground black pepper to taste.
11. Step 11: Remove from heat and whisk in the crème fraîche until smooth and creamy.
12. Step 12: Plate the steaks, spoon the peppercorn sauce over them, and serve alongside the crispy fries garnished with chives and parsley.

Tips & Variations

• Use a meat thermometer to ensure your steak reaches the desired doneness perfectly.
• For a milder sauce, substitute green peppercorns with crushed pink peppercorns.
• If you prefer, finish cooking the filets in the oven rather than entirely on the stovetop for more even cooking.
• Try swapping crème fraîche with heavy cream plus a tablespoon of butter for a richer sauce.

Storage

Store leftover steak and peppercorn sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warm, adding a splash of broth or water to the sauce if it thickens too much. French fries are best eaten fresh but can be reheated in a hot oven to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely. Ribeye or strip steaks work well too, though cook times may vary due to thickness and fat content.

What if I don’t have demi-glace?

You can substitute with a rich beef bone broth combined with 2 teaspoons of soy sauce to mimic the depth of flavor demi-glace provides.

Steak with a Peppercorn Sauce Recipe

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This classic steak with peppercorn sauce recipe features tenderloin filets crusted with pink and black peppercorns, perfectly seared to your preferred doneness. Paired with crispy homemade French fries and a rich, creamy peppercorn sauce made with cognac and demi-glace, it’s an elegant yet approachable dish perfect for special occasions or a gourmet weeknight dinner.

• Author: Clara
• Prep Time: 3 hours 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 8 oz tenderloin filets (4 pieces)
• Kosher salt, for seasoning
• 2½ tbsp pink peppercorns
• 2½ tbsp black peppercorns (plus more for the sauce)
• Olive oil, for searing the filets

French Fries

• 4 russet potatoes
• Neutral oil (e.g., vegetable or canola oil), for frying
• Parsley, chopped for garnish
• Chives, chopped for garnish

Peppercorn Sauce

• 1 shallot, finely diced (brunoise)
• 2–3 tbsp green peppercorns, drained
• 1 tbsp tomato paste
• 1½ cups demi-glace (or beef bone broth + 2 tsp soy sauce)
• ¼ cup crème fraîche (or heavy cream + 1 tbsp)
• 2 oz cognac

Instructions

1. Brining the Steak: Sprinkle kosher salt evenly over the tenderloin filets, ensuring a thorough coating. Place the filets on a wire rack uncovered in the refrigerator and brine for at least 1 hour. After brining, remove the steaks and allow them to come to room temperature.
2. Preparing the French Fries – Soaking: Peel the russet potatoes and cut them to your preferred thickness for fries. Soak the cut potatoes in ice water for 2 hours or overnight to remove excess starch and ensure crispiness.
3. First Frying of Fries: Preheat a pan with neutral oil to 275°F. Pat the soaked potatoes dry thoroughly. Fry the potatoes in batches for 5-6 minutes until soft and fully cooked but not yet crispy. Remove fries and place them on a sheet pan lined with paper towels. Freeze for 30-45 minutes to firm up.
4. Second Frying of Fries: Increase the oil temperature to a higher heat suitable for frying (around 350-375°F). Fry the frozen fries again in batches until golden brown and crispy. Drain on paper towels and season immediately with salt, chopped parsley, and chives.
5. Preparing the Steak – Peppercorn Crust: Grind the pink and black peppercorns to your desired coarseness. Press the crushed peppercorns firmly onto one side of each filet to form a crust.
6. Searing the Steak: Heat a pan on medium-low for 2 minutes, then increase heat to medium-high and let it sit for another minute. Add olive oil. Place the filets peppercorn side down and sear for about 3 minutes. Flip the filets and cook for an additional 4-5 minutes depending on thickness, aiming for about 125°F internal temperature for rare. Alternatively, finish in a 400°F oven if preferred.
7. Resting the Steak: Transfer the steaks to a wire rack and let them rest to retain juices and ensure even cooking.
8. Making the Peppercorn Sauce: In the same pan used for the steaks, add the diced shallots and drained green peppercorns over medium heat. Sauté for 1 minute. Stir in the tomato paste and cook for 1½ minutes. Deglaze the pan with cognac and flambé carefully to burn off the alcohol.
9. Finishing the Sauce: After the alcohol has burned off, add the demi-glace and reduce the mixture by one-third or until it thickens visibly. Season with salt and freshly ground black pepper to taste. Remove from heat and whisk in the crème fraîche to create a creamy, flavorful sauce.
10. Serving: Plate the rested steaks, spoon generous amounts of the peppercorn sauce over each, and serve alongside the crispy French fries garnished with parsley and chives.

Notes

• For steak doneness: 125°F is rare; for medium-rare, cook to around 130-135°F; always use a meat thermometer for accuracy.
• If you’re uncomfortable flambéing the cognac, carefully deglaze by simmering with the lid off until alcohol evaporates.
• Soaking the potatoes overnight improves fry texture and reduces sogginess.
• Press the peppercorns firmly on one side to create a flavorful crust without overpowering the steak.
• Resting the steak on a wire rack helps maintain a crispy crust and prevents the meat from sitting in its own juices.

Keywords: steak peppercorn sauce, tenderloin steak, homemade french fries, peppercorn crust steak, cognac sauce, classic french steak recipe