Description
Steak with Creamy Peppercorn Sauce & Fries
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
1 tbsp olive oil
Salt and freshly cracked black pepper to taste
For the Creamy Peppercorn Sauce:
1 tbsp butter
2 garlic cloves, minced
1/2 cup beef broth
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tsp crushed black peppercorns
Salt to taste
For the Fries:
2 large potatoes, peeled and cut into strips
Oil for frying
Salt to taste
For Garnish:
Fresh parsley, chopped
Instructions:
Prepare the Fries
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden and crispy. Drain on paper towels and season with salt.
Cook the Steak
Season the steaks with salt and freshly cracked black pepper. Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or to your preferred doneness. Remove and let rest for 5 minutes.
Make the Peppercorn Sauce
In the same skillet, melt butter and sauté garlic until fragrant. Add beef broth and simmer for 2 minutes. Stir in heavy cream, Dijon mustard, and crushed peppercorns. Cook until the sauce thickens slightly, about 3 minutes. Season with salt.
Assemble the Dish
Plate the steak and pour the creamy peppercorn sauce over the top. Serve alongside the crispy fries.
Garnish & Enjoy
Sprinkle with fresh parsley and enjoy this classic, indulgent dish!
Perfect for a restaurant-quality dinner at home!
Step-by-Step Guide
For perfect execution, follow this detailed sequence. First, peel and cut your potatoes, soaking them in cold water for 30 minutes to remove excess starch for crispier fries. Pat them completely dry before frying. While the potatoes soak, bring your steaks to room temperature and season them generously. When ready to cook, heat your frying oil. Fry the potatoes in batches until lightly golden, then remove and drain. Increase the oil temperature and fry them a second time until deeply golden and crisp—this double-fry method ensures the best texture. Keep them warm in a low oven. Next, cook your steak in the hot skillet as instructed. After resting the steak, proceed with the sauce in the same pan to capture all the flavorful browned bits.
Serving Suggestions
Plate this hearty dish on a warm platter or individual plates to keep everything hot. The creamy peppercorn sauce should be generously draped over the sliced or whole steak. Serve the crispy fries alongside, perhaps in a separate bowl or arranged next to the meat. For a complete meal, consider adding a simple side salad with a sharp vinaigrette to cut through the richness, or some steamed green beans or roasted asparagus. A robust red wine, like a Cabernet Sauvignon or Malbec, pairs beautifully.
How-to Summary
This restaurant-style meal involves three key components: double-frying potatoes for crispiness, pan-searing a seasoned steak to your preferred doneness and letting it rest, and creating a luxurious sauce in the same pan using butter, garlic, beef broth, cream, Dijon mustard, and crushed peppercorns. Assemble by plating the steak, smothering it with sauce, and serving with the hot fries.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, ribeye and sirloin are excellent for pan-searing. Filet mignon, New York strip, or even a flat iron steak would also work wonderfully with this rich sauce.
How can I make the sauce less spicy?
The heat comes from the crushed peppercorns. For a milder flavor, reduce the amount to 1/2 teaspoon or use coarsely ground black pepper instead of freshly crushed.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can be used, but the sauce will be less thick and rich. Full-fat coconut milk is a non-dairy alternative that will impart a subtle sweetness.
Can I bake the fries instead?
Absolutely. Toss the dried potato strips with oil and salt, spread on a baking sheet, and bake at 425°F (220°C) for 25-35 minutes, flipping halfway, until golden and crisp.
Why is it important to let the steak rest?
Resting allows the juices, which have been driven to the center by heat, to redistribute throughout the steak. Cutting immediately will cause those flavorful juices to end up on your plate, not in your meat.
Common Mistakes to Avoid
- Not Drying the Steak: Pat steaks thoroughly dry with paper towels before seasoning. A wet surface prevents a proper sear.
- Crowding the Pan: Sear one or two steaks at a time. Overcrowding creates steam, leading to grey, boiled meat instead of a flavorful crust.
- Adding Cold Sauce to Cold Plates: Ensure your plates are warm. Serving hot food on a cold plate causes it to cool rapidly.
- Overheating the Cream Sauce: After adding the cream, maintain a gentle simmer. Boiling can cause the sauce to break or become greasy.
- Skipping the Steak Rest: As noted in the FAQs, resting is non-negotiable for a juicy result.
Conclusion
Mastering this steak with creamy peppercorn sauce and fries is a surefire way to create an impressive, indulgent dinner at home. By focusing on key techniques—like achieving a perfect sear, building a flavorful pan sauce, and preparing crisp fries—you elevate simple ingredients into a classic bistro-style meal. Remember to avoid the common pitfalls, and don’t hesitate to tailor the sauce and sides to your taste. With this guide, you’re equipped to deliver a consistently delicious and satisfying culinary experience.