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Steak with a Peppercorn Sauce Recipe

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★★★★★

5 from 73 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/steak-with-a-peppercorn-sauce-recipe/