Steak Au Poivre + Simple Truffle Frites Recipe

I riff on Bar Severo’s steak frites, pairing filet mignon crusted in coarse peppercorns with a cognac peppercorn cream and a pile of crispy homemade truffle fries to create my Steak Dinner.

I keep chasing that perfect steak frites memory from Bar Severo, and this version gets dangerously close. Tender filet mignon takes center stage while a mountain of golden frites gets finished with truffle oil so every bite has that tiny unmistakable perfume.

It’s messy in the best way, flashy but honest, and totally made for nights when takeout just won’t cut it. If you dig Sizzle Steak Recipes and you know what Food Cravings feel like, this one will stop you mid swipe, stare at the plate, and actually talk to your food.

Worth the tiny bit of drama.

Ingredients

• Filet mignon: Rich in protein, low connective tissue, very tender; high in saturated fat if heavily trimmed.
• Black peppercorns: Bright, spicy flavor; aids digestion, virtually zero calories, adds heat not sweetness.
• Cognac or brandy: Gives warm aromatic sweetness and depth; evaporates when flamed, adds complexity.
• Beef stock: Provides savory umami and salt, adds body and richness, moderate sodium content.
• Heavy cream: Thickens sauces, brings silky mouthfeel, lots of fat and calories, minimal protein.
• Russet potatoes: High in starch and carbs, great for crispy fries, some vitamin C and fiber.
• Truffle oil: Strong earthy aroma; mostly flavor not nutrition, use sparingly for luxury finish.
• Parmesan: Sharp salty cheese, adds umami and saltiness, provides calcium and protein.

Ingredient Quantities

• 2 (8 oz) filet mignons (about 225 g each)
• 3 tablespoons coarsely cracked black peppercorns
• 1 teaspoon kosher salt
• 2 tablespoons neutral oil (vegetable or grapeseed)
• 3 tablespoons unsalted butter, divided
• 1 small shallot
• 1/4 cup (60 ml) cognac or good brandy
• 3/4 cup (180 ml) beef stock or low sodium beef broth
• 1/3 cup (80 ml) heavy cream
• 1 teaspoon Dijon mustard
• 2 large russet potatoes (about 1.5 lb / 700 g)
• Vegetable oil for frying, about 4 cups (1 liter)
• 1 tablespoon cornstarch (optional, for extra crisp fries)
• 1 to 2 tablespoons truffle oil
• 1/4 cup freshly grated Parmesan
• 1 tablespoon fresh parsley, chopped
• 1 to 2 teaspoons fine sea salt or flaky salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Prep everything: cut potatoes into 1/4 to 3/8 inch fries, rinse and soak in cold water 30 minutes or up to overnight to remove starch, drain and pat very dry; while they soak, let steaks sit at room temp 30 minutes, then press the coarsely cracked peppercorns into both sides and season with 1 tsp kosher salt.

2. Optional crisp hack: toss dried fries with 1 tablespoon cornstarch for extra crunch, shake off excess. Set up a thermometer and a heavy pot or fryer with about 4 cups vegetable oil.

3. First fry: heat oil to 325°F (160°C). Fry potatoes in batches 3 to 5 minutes until pale and soft but not brown, drain on a rack or paper towels and set aside. Keep oil hot and bring to 375°F later.

4. Preheat oven to 400°F (200°C). Heat a cast iron pan until very hot, add 2 tablespoons neutral oil, then sear the peppered filets 2 to 3 minutes per side until a dark crust forms; add about 1 tablespoon butter, baste briefly, then transfer pan to oven 4 to 6 minutes for medium rare (use a thermometer 120 to 125°F for rare, 130 to 135°F med rare). Remove steaks to a plate, tent with foil and rest 5 to 10 minutes.

5. Make the pan sauce: wipe out excess fat leaving the fond, put pan over medium, add 1 tablespoon butter and finely chopped shallot and cook until soft ~1 to 2 minutes. Remove pan from heat and carefully add 1/4 cup cognac to deglaze, scraping up browned bits; if you want to flambé do it carefully, otherwise just simmer to burn off alcohol.

6. Finish the sauce: add 3/4 cup beef stock and boil until reduced about half, then stir in 1/3 cup heavy cream and 1 teaspoon Dijon mustard and simmer until slightly thickened. Taste and season with salt and a little freshly ground black pepper. Swirl in the remaining butter off heat for shine and add any steak juices from the resting meat, its more flavor that way.

7. Second fry and finish fries: raise oil to 375°F (190°C). Fry blanched potatoes in batches 2 to 3 minutes until golden and super crisp, drain on paper towels. While still hot toss fries with 1 to 2 tablespoons truffle oil, 1/4 cup grated Parmesan, chopped parsley, 1 to 2 teaspoons fine sea or flaky salt and 1/2 teaspoon freshly ground black pepper.

8. Plate and serve: slice steaks or serve whole, spoon the cognac pepper cream over or alongside, pile on the truffle frites and sprinkle a little extra parsley or parmesan if you like. Serve immediately, this is one of those meals thats best hot and fresh.

Equipment Needed

1. Heavy bottomed pot or electric deep fryer (enough for ~4 cups oil)
2. Deep fry / candy thermometer to hit 325°F and 375°F exactly
3. 10–12 inch cast iron skillet, very hot for searing and sauce pan work
4. Instant read meat thermometer for resting temps (120–135°F range)
5. Chef’s knife and sturdy cutting board for fries and shallot
6. Large bowl plus colander or fine mesh strainer for soaking/draining potatoes
7. Spider or slotted spoon and a pair of long tongs for frying + flipping steaks
8. Wire cooling rack and paper towels to drain blanched and finished fries
9. Small heatproof measuring cup or bowl for the cognac and a wooden spoon or spatula for the sauce

FAQ

Steak Au Poivre + Simple Truffle Frites Recipe Substitutions and Variations

• Filet mignon: try a ribeye for more beefy flavor, a New York strip for a nice balance of fat and texture, or top sirloin if you want something cheaper but still tasty.
• Cognac or brandy: swap with bourbon for a sweeter, caramel note, dark rum for a deeper molasses-y flavor, or dry sherry for a lighter, nutty lift.
• Heavy cream: use half and half plus 1 tablespoon melted butter per cup to mimic richness, or whole milk thickened with 1 teaspoon cornstarch per cup, or canned evaporated milk in a pinch.
• Truffle oil: if you can, shave a fresh truffle over the fries, or use truffle salt for that same flavor punch, or a mushroom-infused oil or truffle butter for a more natural umami hit.

Pro Tips

– Dry those fries like your life depends on it. After soaking, pat them completely dry and let them air a few minutes on a rack; any surface moisture makes the oil spit and gives soggy spots. If you want extra crunch toss the dried fries lightly with a little cornstarch, shake off excess, and don’t overcrowd the fryer so the oil temp stays steady.

– Pull the steaks a hair early and let them rest. Use an instant read thermometer and take them out a few degrees below your target since they keep cooking while resting, then tent loosely with foil for 5 to 10 minutes. Also press the cracked pepper into the meat and baste with butter right before oven time to get that great crust and flavor.

– Be careful when deglazing and finishing the sauce. If you flambé, do it with the hood off and a long match or just let the alcohol simmer off instead. Simmer the stock down to concentrate flavor, add the cream gently so it doesnt break, and finish off with cold butter off heat for shine and a smoother mouthfeel.

– Use truffle oil and salt sparingly and time them right. Toss the hot fries with just 1 tablespoon truffle oil to avoid overpowering the dish, then add the Parmesan and flaky salt while theyre still steaming so the cheese melts and the salt sticks.