steak au poivre and frites
Steak au poivre wasn’t anything I’d ever had before until I heard of a couple of people talking about it. It was around the time of my birthday, so I requested it as my birthday dinner. Mike is a great cook and was gracious enough to make it for us. There are few things that I like better than steak frites. I enjoy buying cuts of hanger steak, seasoning them well, grilling them and serving alongside some homemade shoestring fries. Au poivre just ups the ante with a delicious sauce and makes it feel extra special. I hope your celebratory days are filled with treats like steak au poivre and frites.
Steak Au Poivre & Frites
This is a delicious treat of a meal that will make you want to choose it for celebrations!
Ingredients
- 2 steaks of choice (I prefer Hanger or Tenderloin)
Au Poivre
- 1-2 TBSP olive oil
- 1 shallot, minced
- 1/2 cup chicken stock
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- 1 TBSP butter
- salt
Frites
- 2 russet potatoes, sliced into 1/8" or smaller matchsticks
- olive oil
- salt
Instructions
To make the sauce, heat the oil in a saute pan over medium heat. Add the shallots cooking just until they're soft. Next add the chicken stock and cognac. Cook to reduce to half (5-10 minutes). Add the cream and reduce by half again. Set aside until ready to serve.
Grill the steaks to your desired doneness.
Preheat the oven to 425F and toss potatoes in olive oil atop a parchment lined baking sheet. Salt generously and bake for 15-20 minutes or until adequately crispy. Be sure to space the potatoes out well and flip halfway through.
Serve the steak with the sauce and frites!
Notes
Inspired by: Cree LeFavour & Shaye Elliott