This Steak au Poivre is my twist on Steak Frites, an old-school French dish that never goes out of style. Juicy steak. Crispy homemade fries. And the absolute star? A creamy peppercorn sauce leveled up with my favorite Pendleton Whisky. It’s your Parisian dinner dreams come true, in your own backyard with a grill, a cast-iron skillet, and an epic fire built by you.
Post sponsored by Pendleton Whisky
Pendleton Original Whisky is the best choice for building the creamy pan sauce that goes over the steak. It deglazes the pan, pulls up all those tasty browned bits, and adds depth of flavor without overpowering the beefy flavor.
Why I love Pendleton Whisky
Pendleton Whisky Original has always been one of my go-to whiskies because it’s smooth, balanced, and built to work just as well in a pan as it does in a glass. It’s aged in oak barrels and cut with glacier-fed spring water from Mt. Hood, which gives it a clean finish. That balance of depth and richness is exactly what you want when you’re cooking.
If you’re looking for a unique whisky with more edge (think peppery heat with tobacco notes), Pendleton® Whisky 1910 Rye is also phenomenal and makes a great gift. Just sayin’.
Table of Contents
- Why I love Pendleton Whisky
- Why You’ll This Love Steak au Poivre Recipe
- Steak au Poivre Ingredients Round-Up
- Pro Tip: About the Pepper
- Fry Prep
- Flavor X Fire & FOOD X Fire
- Steak Cooking Time
- Whisky Peppercorn Sauce
- Slice & Serve Steak au Poivre
- What to Serve with Steak au Poivre
- More Steak & Fries recipes!
- Storage & Leftovers
- Steak au Poivre Recipe
Why You’ll This Love Steak au Poivre Recipe
If you love the classic French dish of steak and fries you learned about in your first cookbook, you’ll love this easy steak recipe. Steak au poivre is one of those textbook-perfect steak dishes for a reason. It’s all about contrast. A nice cut of steak cooked hot. A crust of cracked black peppercorns. Plus a creamy pepper sauce that’s rich, savory, and balanced.
This recipe keeps things straightforward. No complicated steps. No preground stuff. Just freshly cracked pepper from a pepper mill, good beef stock, heavy cream, and a splash of whisky.
If you love the steak and fries combo, head over to Loaded Steak Fries, French Steak Frites, Steak Frites Sandwich, and Nashville Hot Steak Frites next.
Steak au Poivre Ingredients Round-Up
- Steak – Your favorite type of steak (I used NY strip steaks), kosher salt, black peppercorns, and neutral oil.
- Fries – Russet potatoes, beef tallow, and kosher salt.
- Whisky Peppercorn Sauce – Pendleton Whisky, beef stock, heavy cream, crushed black peppercorns, green peppercorns, finely chopped shallots, and a little oil (or clarified butter).
Pro Tip: About the Pepper
Steak au Poivre is all about the pepper. Use whole black peppercorns and crush them fresh. Pre-ground pepper won’t give you the same big pops of flavor. A mix of black and green peppercorns keeps the sauce bold but balanced instead of overpowering.
Now that you know what to grab at the store or order from Instacart to make Steak au Poivre, let me walk you through the actual recipe. You’re moments away from a dish that’s so freakin’ delicious, it will make your mouth water just remembering every bite.
Fry Prep
Slice the Russet potatoes into fries and drop them into a bowl of ice water. Let them soak while you prep everything else.
Heat a Dutch oven or cast iron pan with beef tallow to about 350F. Pat the fries dry with a paper towel and fry them in batches so you don’t overcrowd the pan.
Fry the first round for about 3–4 minutes, then pull them out and let them cool for 2–3 minutes. Fry them again for another 4–5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate, season with kosher salt, and keep warm.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Steak Cooking Time
Lay your filets out and season steaks generously with Salt, Pepper, Garlic (SPG), or kosher salt and black pepper. Let them sit at room temperature for about 15 minutes.
Preheat your grill or cast iron skillet over medium-high heat. Add hot oil, then place the steaks in the pan. Cook for about 3–4 minutes per side, flipping every few minutes to build a good crust and render any excess fat.
Pull the steaks once they hit about 120F internal temperature. Let each steak rest for 10 minutes so the juices redistribute.
Whisky Peppercorn Sauce
Lower the temp to medium heat and add a little oil to the same skillet. Toss in the shallots and cook for 2–3 minutes until softened.
Deglaze the pan with Pendleton Whisky, scraping up all the brown bits from the bottom of the pan. Add the beef stock and let it simmer until reduced by about half.
Lower the heat again, then stir in the crushed black peppercorns, green peppercorns, and heavy cream. Stir continuously until the sauce thickens enough to coat the back of a spoon. If it gets too thick, add a splash of beef stock to loosen it.
Slice & Serve Steak au Poivre
Slice the Steak au Poivre with a very sharp knife—slicing against the grain—and plate it with the fries. Spoon the creamy pepper sauce over the top and finish with chopped parsley and a pinch of salt.
Serve warm and enjoy. Cheers to another epic meal made over the fire!
What to Serve with Steak au Poivre
Steak au Poivre is already a full meal with steak, fries, and sauce, so you don’t need much on the side. If you want something extra, a simple green salad with a Dijon mustard and olive oil dressing is a natural fit. Roasted vegetables work just as well to keep everything balanced. And yes, it goes without saying that a glass of whisky or the perfect bottle of red wine absolutely fits the vibe.
More Steak & Fries recipes!
Storage & Leftovers
Store any leftover Steak au Poivre in an airtight container in the fridge for up to 3 days. Reheat the meat gently over a lower heat so it stays tender and doesn’t overcook. The sauce is best made fresh, so I’d recommend whipping up a new batch when you’re ready to eat again.
Filet mignon and New York strip are classic beef tenderloin choices, but any great steak works—even skirt steak or flank steak if you can’t swing an expensive strip steak. When in doubt, choose what looks best at the meat case.
Yes, absolutely. Crème fraîche works great and gives the sauce a slightly tangy, fresher flavor. Just add it over low heat and stir gently so it doesn’t separate.
Close but different. Steak au Poivre is a classic French dish built around cracked pepper and a creamy pan sauce.
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Steak au Poivre
Ingredients
Steak:
- 2-3 Favorite Steaks
- 2 tbsp Salt, Pepper, Garlic Seasoning (SPG)
- Canola Oil as needed
Fries:
- 2-3 Russet Potatoes
- 1 qt Beef Tallow
- Kosher Salt as needed
Whisky Peppercorn Sauce:
- ¾ cup Beef Stock
- ½ cup Heavy Cream
- ⅓ cup Pendleton Whisky
- 1 tbsp Crushed Black Peppercorn
- 1 tbsp Green Peppercorns
- 1 tbsp Finely Chopped Shallots
- 1 tsp Neutral Oil
Instructions
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.
Sauce:
- In a skillet over medium heat, add your oil and soften your shallots for 2-3 minutes.
- Deglaze with Pendleton and scrap the bottom of the skillet.
- Add the beef stock and bring to a simmer and let reduce by half.
- Lower the heat of the skillet, then add the peppercorns and heavy cream and stir continuously until thickened.
Steak:
- Lay out your steak and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- Finally, slice your steak, add it with the fries and top the steak with the sauce. Garnish everything with parsley and salt. Serve and enjoy!
