Steak Frites with Sauce au Poivre
About the recipe
Steak Frites with Sauce au Poivre is a timeless French bistro classic featuring perfectly seared steak, crispy golden fries, and a rich, creamy black pepper sauce. This restaurant-quality meal is surprisingly easy to make at home and delivers juicy, tender steak with crispy frites and a silky peppercorn sauce in every bite. Whether you’re preparing it for a special dinner, date night, or weekend meal, this classic Steak Frites recipe is guaranteed to impress.
Steak Frites with Sauce au Poivre
Ingredients
For Steak:
- 2 Ribeye or striploin steaks
- Salt
- Coarsely cracked black pepper
- Neutral oil
- 2 tbsp Butter
- 2–3 Thyme sprigs
- 2 Smashed garlic cloves (optional)
For Frites:
- 3–4 Potatoes
- Neutral oil for frying or roasting
- Salt
- Thyme or black pepper (optional)
For Sauce au Poivre:
- 1 Finely minced shallot
- 1–2 tsp Coarsely cracked black pepper
- 1 tbsp Butter
- 200 ml Cream
- 1 tsp Mustard
- Pinch of chicken powder
- Salt to taste
- Small thyme sprig (optional)
Instructions
- Remove the steaks from the refrigerator about 30–45 minutes before cooking so they can come to room temperature. Pat them completely dry with paper towels, then season generously with salt on both sides. Allow the seasoning to absorb while you prepare the fries.
- Meanwhile, slice the potatoes into thin fries. Rinse them briefly under cold water to remove excess starch, then dry them thoroughly using a clean kitchen towel. Cook the fries until golden and crispy, either by frying them twice or by roasting or air frying with a little oil. As soon as they are cooked, season them immediately with salt and keep warm.
- Heat a heavy frying pan or cast-iron skillet over high heat until very hot. Add a small drizzle of neutral oil, then carefully place the steaks into the pan. Let them cook undisturbed for 2–3 minutes to develop a deep golden crust before flipping.
- After turning the steaks, add the butter, thyme sprigs, and smashed garlic to the pan. As the butter melts, continuously spoon the hot butter over the steaks for about 1 minute. Continue cooking until the steaks reach your preferred doneness, then transfer them to a plate and let them rest for 5–8 minutes before slicing.
- While the steaks are resting, reduce the heat to medium and prepare the Sauce au Poivre in the same pan. Melt the butter, then cook the shallots until softened. Next, stir in the cracked black pepper and cook briefly until fragrant. Add the cream, Dijon mustard, chicken powder, salt, and thyme if using. Simmer gently for 2–4 minutes, stirring occasionally, until the sauce becomes smooth, glossy, and slightly thickened.
- Finally, arrange the crispy frites on serving plates and place the rested steak alongside or slice it against the grain. Generously spoon the warm Sauce au Poivre over the steak, then finish with extra cracked black pepper and fresh thyme before serving immediately.
Video
Tips & Tricks
Use freshly cracked pepper: Coarsely cracked black pepper gives the Sauce au Poivre a much better texture and a bold peppery flavour.
Get the pan very hot: A properly heated heavy pan helps the steak develop a beautiful golden-brown crust without overcooking the centre.
Baste with butter: Adding butter, thyme, and garlic near the end of cooking gives the steak a rich, aromatic finish.
Rest before slicing: Let the steak rest for 5–8 minutes so the juices redistribute and the meat stays tender.
Keep the frites crispy: If frying, use the double-fry method for the crispiest results. For oven or air-fryer frites, avoid overcrowding the basket or tray.
Add the cream gradually: When making the pepper sauce, stir the cream well into the pan juices to create a smooth, glossy sauce.
FAQs
How to Store Steak Frites with Sauce au Poivre?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the frites and Sauce au Poivre in separate containers so the fries don’t become soggy.
Reheat the steak gently in a skillet or low oven, and reheat the frites in an air fryer or hot oven until crisp. Warm the pepper sauce over low heat, stirring occasionally, and add a small splash of cream or milk if it has thickened.
For the best texture and flavour, enjoy the frites fresh and avoid freezing the cream-based sauce.
Which steak is best for Steak Frites?
Ribeye and striploin are the most popular choices because they remain tender, juicy, and develop an excellent crust when seared.
Can I air fry the fries instead?
Yes. Toss the fries with a little oil and cook them in an air fryer until golden and crispy, shaking the basket halfway through cooking.
Why should I rest the steak?
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful steak.
Can I make Sauce au Poivre ahead of time?
Yes. Prepare the sauce in advance and gently reheat it over low heat before serving. Add a splash of cream if it thickens too much.
