A French Culinary Classic for Every Home Chef
Transport yourself to a Parisian bistro with this indulgent dish that brings together the bold flavors of Steak au Poivre, crispy golden fries, and tender sautéed spinach. Whether you’re looking to impress guests or treat yourself to a gourmet experience, this recipe will make you feel like a seasoned chef. Let’s dive into how to create this masterpiece step-by-step.
Ingredients Breakdown
Having your ingredients prepped and ready will simplify the cooking process. Below is a comprehensive list of what you’ll need.
Steak au Poivre:
| Ingredient | Quantity |
|---|---|
| Ribeye or filet mignon | 2 steaks |
| Black peppercorns (crushed) | 2 tbsp |
| Salt | To taste |
| Butter | 2 tbsp |
| Olive oil | 1 tbsp |
| Heavy cream | 1/2 cup |
| Cognac or brandy | 1/4 cup |
Fries:
| Ingredient | Quantity |
| Russet potatoes | 4 large |
| Vegetable oil | For frying |
| Salt | To taste |
| Paprika (optional) | 1 tsp |
Sautéed Spinach:
| Ingredient | Quantity |
| Fresh spinach | 1 lb |
| Garlic (minced) | 3 cloves |
| Olive oil | 1 tbsp |
| Salt | To taste |
| Lemon juice | 1 tsp |
Step-by-Step Instructions
1. Preparing the Steak au Poivre
Season the Steak
To create the perfect Steak au Poivre, start by patting the steaks dry with paper towels. This ensures a good sear. Generously season both sides of the steaks with salt. Then, press crushed black peppercorns into the surface, ensuring an even crust. This peppery coating is what gives Steak au Poivre its distinctive flavor.
Sear the Steak
Heat a skillet over medium-high heat and add olive oil and butter. Once the butter is melted and begins to foam, carefully place the steaks into the pan. Allow them to sear undisturbed for 3-4 minutes per side for medium-rare, adjusting the cooking time for your desired level of doneness. Once cooked, remove the steaks from the skillet and let them rest on a plate to retain their juices.
Make the Sauce
With the skillet still hot, deglaze it by pouring in the cognac or brandy. Be cautious as the alcohol might flame up. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—these are packed with flavor. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer until it thickens slightly. Season with salt to taste. Once ready, pour the creamy sauce over the steaks before serving.
2. Making the Fries
Prep the Potatoes
Perfect fries start with the right preparation. Peel the russet potatoes and cut them into thin sticks or wedges, depending on your preference. Soak the cut potatoes in cold water for at least 30 minutes. This step removes excess starch and helps achieve crispy fries.
Fry the Potatoes
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C). Drain the potatoes and pat them dry thoroughly with a clean towel to avoid oil splatter. Fry the potatoes in small batches to ensure they cook evenly. After the first fry, remove them from the oil and let them drain on paper towels. For extra crispiness, fry them a second time until golden brown. Sprinkle with salt and paprika for added flavor.
3. Sautéing the Spinach
Cook the Spinach
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Toss in the fresh spinach, stirring continuously until it wilts. This process should only take a few minutes. Season with salt and finish with a splash of lemon juice to brighten the flavor. Serve immediately alongside the steak and fries
Pro Tips for Success
Enhance the Experience
- Meat Thermometer: Use a meat thermometer to ensure your steak reaches the desired doneness. Aim for 130°F (54°C) for medium-rare.
- Double Frying: Double-frying the potatoes creates the perfect crispy texture.
- Nutmeg Twist: Add a pinch of freshly grated nutmeg to the spinach for a subtle depth of flavor.
Save Time
- Advance Prep: Marinate the steaks and soak the potatoes the night before to streamline cooking.
- Ready-to-Use Garlic: Use pre-minced garlic to save time without sacrificing flavor.
FAQ
What cut of steak works best for Steak au Poivre?
Ribeye and filet mignon are the top choices for this dish. Their tenderness and rich flavor complement the peppercorn crust perfectly. However, you can also use sirloin or strip steak as budget-friendly alternatives.
Can I substitute the cognac in the sauce?
Yes, brandy is a great substitute for cognac. If you prefer a non-alcoholic option, you can use beef or chicken broth for deglazing.
How do I keep my fries crispy?
The key to crispy fries is double-frying. The first fry cooks the potatoes through, and the second fry crisps them up. Also, ensure they are thoroughly dry before frying.
Is it necessary to use heavy cream in the sauce?
While heavy cream provides a rich and creamy texture, you can substitute it with half-and-half or even coconut cream for a lighter or dairy-free option.
How should I store leftovers?
Store leftovers in airtight containers. The steak and sauce can be refrigerated for up to three days. Reheat gently on the stovetop to preserve the flavors and texture.
Conclusion
Steak au Poivre with Fries and Sautéed Spinach is more than just a meal—it’s an experience. By following this comprehensive guide, you can recreate a French culinary classic in the comfort of your home. With its bold flavors, crispy textures, and tender greens, this dish is sure to impress your family and friends. Don’t wait to try it out. Gather your ingredients, follow the steps, and enjoy a restaurant-quality dinner without leaving your kitchen. Bon appétit!