Recipe Details

Servings: 2-4

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

2 steaks (~8 oz. each, ribeye, filet mignon, or strip, recommended)

Hand-cut French friends (frozen or fresh)

1 Tbsp. black peppercorns (crushed)

1 Tbsp. pink peppercorns (crushed)

Salt, to taste (flakey salt recommended)

1 small onion (finely diced)

1/2 cup red wine

2 Tbsp. olive oil

2 Tbsp. butter

Fresh parsley (chopped, as a garnish)

Directions

Step 1: If using fresh potatoes, slice into uniform sticks and soak in cold water for 1-2 hours to remove starch. Dry thoroughly. Heat cooking oil to 300°F and fry in batches for 5-7 minutes until tender but not browned (yet).

Remove and let them cool on paper towels. Fry a second time at 400°F for 2-3 minutes until fries are browned. Drain and toss with salt.

Step 2: Season steaks on both sides with salt. Generously coat both sides of the steaks with crushed the peppercorns. Press the pepper in with your fingers to create a crust that sticks. This gives it that iconic au poivre bite.

TIP: Salting too early can draw out moisture, but a light pre-salt (10-15 mins before sear) can enhance flavor without drying out your steak.

Step 3: Preheat skillet over medium-high heat. Pour in oil and swirl to coat.

Step 4: Add the steaks to the pan and sear for 2–3 minutes without moving. Flip the steaks and sear other side until browned.

TIP: Let the steak naturally release from the pan before flipping. It can stick if not ready.

Step 5: Transfer the skillet with the steaks into a preheated oven (400°F) and cook to desired doneness, about 5–7 minutes for medium-rare. Remove steaks from the pan and let them rest.

TIP: 125°F for rare, 130°F for medium-rare, 140°F for medium.

Step 6: Add diced onion to the same skillet. Season the onions lightly with salt and stir to soften and mix with pan juices. Pour red wine into the pan to deglaze, scraping up browned bits. Stir until slightly reduced.

Step 7: Return the pan to the stovetop, add butter, and stir to create a smooth glaze. Slice the steaks and spoon the pan glaze over each serving.

Step 8: Serve with fries and garnish with chopped parsley.

TIP: Toss fries lightly in a bit of the steak glaze for a restaurant-level flavor boost.