Measure oil temperature
In case of too cold fat, the fries suck fully, in case of too hot fat they brown before cooking. A kitchen thermometer keeps both frying stages controllable.
French Recipe
Steak frites with peppercorn sauce
Potato sticks are watered for crispy fries, thoroughly dried and fried at two temperatures. While the steaks rest, a concentrated pepper sauce is produced from the browned residue.
Total time
1 hr 5 min
Calories
840 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
French bistro classic with crispy fries
Steak fries looks simple, but requires good timing. The first round of frying cooks the potatoes, the second one provides the crispy shell just before serving. The steak is fryed vigorously and is allowed to rest, while the sauté, stock, green pepper and cream take up the roast set.
French Recipes
Dinner
Meat
Potatoes
Recipe
Steak frites with peppercorn sauce
Steak fries combines briefly fried beef steak with double fried fries and a creamy sauce made of shallot, green pepper and beef fond.
Ingredients
4 servings
Method
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1
Prepare potatoes
Peel potatoes and cut them into uniform pens, about 1 cm thick. Rinse thoroughly in cold water, water for 15 minutes and then gently dry.
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2
Fry French fries
Heat frying oil to 150 °C. Eat potatoes in several portions for 5 to 6 minutes and fry softly. Remove, spread on a grid and leave to steam dry for at least 10 minutes.
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3
Roast steaks
Dip steaks dry, salt and pepper. Heat a heavy pan strongly, add rapeseed oil and fry steaks for about 2 to 3 minutes per side depending on the thickness. Roast the fat edge briefly.
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4
Let Steaks Rest
Place steaks on a warm plate and let rest for 6 to 8 minutes. For medium-rare about 54 to 56 °C, for medium about 58 to 60 °C core temperature after resting aim.
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5
Cook pepper sauce
Sweat the shallots in the browned residue for 2 minutes. Add pepper, optionally deglaze with cognac and boil completely. Pour on the beef fond and cream and reduce for 5 to 7 minutes. Pull from the stove and stir in cold butter.
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6
Fry French fries crispy
Increase the frying oil to 180 °C. Serve the pre-cooked fries in a portion of 2 to 3 minutes golden brown and crispy frying, drain and salt immediately. Serve with steak and sauce.
Kitchen know-how
Tips for Steak frites with peppercorn sauce
Leave steak to rest
During the rest period, the meat juice is distributed. The pepper sauce is cooked exactly in this time window, so steak and fries can be served hot together.
Variations
How to adapt this recipe
Leave out the pepper sauce and serve each steak with a slice of herb butter made from parsley, tarragon, mustard, garlic and a little lemon peel.
Mix potato pins with 2 tablespoons of oil and bake at 220 °C on a preheated sheet for about 30 minutes, turning once.
Nutrition per serving
840kcal
61.0 gCarbohydrates
51.0 gProtein
44.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Steak frites with peppercorn sauce
The first, lower temperature cooks the potato to the inside. The second, hotter round dries and browns the surface just before serving.
Rumpsteak is aromatic and has a protective fat edge. Entrecôte or hipsteak also work, but need adapted cooking times depending on the thickness.
The most accurate is a puncture thermometer in the thickest part. The meat still cooks slightly during the rest period, therefore take something out of the pan before the desired final temperature.
No. It gives depth, but can be eliminated without replacement. Then dissolve the browned residue directly with beef fond and reduce the sauce as described.
The first frying stage can take place a few hours before. Let the pre-cooked pens cool on a grid and fry at 180 °C crispy just before eating.
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