French · Dinner

Steak frites with peppercorn sauce

Name: Steak frites with peppercorn sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds russet potatoes, cut in 1/4-inch batons; 8 cups peanut or neutral frying oil; 2 teaspoons kosher salt, divided; 4 boneless New York strip steaks, about 8 ounces and 1 inch thick each; 1 tablespoon neutral oil; 2 tablespoons unsalted butter, divided; 2 tablespoons whole black peppercorns, coarsely crushed; 1 small shallot, finely chopped; 1/4 cup cognac or brandy; 3/4 cup low-sodium beef stock; 1/2 cup heavy cream; 2 teaspoons Dijon mustard; 2 tablespoons chopped flat-leaf parsley

Seared strip steak with twice-fried crisp potatoes and a cognac, shallot, stock, cream, Dijon, and crushed-peppercorn pan sauce.

About 1 hr 45 minTotal

About 1 hr 15 minActive

$$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
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How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 servings

2 pounds russet potatoes, cut in 1/4-inch batons
8 cups peanut or neutral frying oil
2 teaspoons kosher salt, divided
4 boneless New York strip steaks, about 8 ounces and 1 inch thick each
1 tablespoon neutral oil
2 tablespoons unsalted butter, divided
2 tablespoons whole black peppercorns, coarsely crushed
1 small shallot, finely chopped
1/4 cup cognac or brandy
3/4 cup low-sodium beef stock
1/2 cup heavy cream
2 teaspoons Dijon mustard
2 tablespoons chopped flat-leaf parsley

Instructions

Rinse potato batons until water runs clear, then soak 30 minutes and dry completely. Fry in in three batches until tender but pale, 4 to 5 minutes; drain on racks and cool while cooking steaks.
Pat steaks dry and season with 1 teaspoon salt and half the peppercorns. Heat neutral oil in a heavy skillet until shimmering; sear steaks in two batches, adding 1 tablespoon butter near the end and basting.
Cook steaks to 145°F, transfer to a rack, and rest at least 3 minutes. Pour off excess fat, leaving fond; soften shallot and remaining peppercorns for 1 minute.
Remove the pan from flame before adding cognac, return to heat, and reduce nearly dry. Add stock and reduce by half; stir in cream and Dijon and simmer until spoon-coating, then whisk in remaining butter off heat.
Raise fry oil to 375°F and fry potatoes again until deep gold and crisp, 2 to 3 minutes; season with remaining salt. Slice steak, spoon sauce beside it, and serve immediately with frites and parsley.

FranceFrench household and bistro cooking

From the table

About this recipe

Steak frites is a French brasserie pairing whose apparent simplicity depends on properly rested steak, genuinely crisp twice-fried potatoes, and a disciplined pan sauce.

Steak frites is a French and Belgian brasserie staple. The rostered peppercorn sauce borrows the au poivre pan-sauce family: cognac, beef fond, stock, cream, mustard, and crushed peppercorns. Fries are not a garnish; their two-stage cook is half the meal's quality. This Kwilt version follows the reviewed household adaptation: Combine the strongest-rated peppercorn pan sauce with disciplined two-stage frites, and write the sequence so one cook can deliver all three components hot without treating fries as an afterthought.

Sources

Dinner does not stop at the recipe