Steak au Poivre with Black Garlic Fries
Is there anything better than a steak and a potato? Yes–fire. More specifically, pans engulfed in friendly fire. And how could I forget Cognac? Did I mention umami-filled black garlic? In short, Steak au Poivre with Black Garlic Fries would be my final meal, and I hope once you make it yourself, it is yours too. Read also: This is hands down the best date night recipe known to mankind #NetflixAndGrill.
Steak au Poivre is a decadent pepper-encrusted steak that is covered in a sauce made from whisking cream and Cognac with the steak drippings. It is one of the most classic French dishes and a great go-to when you want to impress. The cream sauce requires a flambé A.K.A. you’re allowed to set the Cognac on fire like the G I know you are (Pâté herself lighting stuff on fire, that grill is on fire, etc.). Steak au Poivre is often served with mashed potatoes or pomme frites (french fries), but I wanted to kick up the decadence by making potato fries tossed with black garlic.
If you don’t know: black garlic is garlic that has been slowly humidified for a few weeks. The resultant taste is delicious–similar to a salty syrup or a balsamic reduction. I bought mine at Eataly, but you can buy it by the pound online.
Steak Au Poivre with Black Garlic Fries
Makes two dressed steaks
- 2 tenderloin steaks, 6-8 oz.
- 1/4 cup olive oil
- 2 tbsp. cracked peppercorns
- 1 tablespoon of butter, usalted
- 1 teaspoon olive oil
- 1/3 cup Cognac (break out the good stuff), and 1 teaspoon
- 1 cup heavy cream
- ground black pepper
Black Garlic Fries
- 3 russet potatoes, washed
- 3 tablespoons olive oil
- 3 black garlic cloves, minced
- 2 teaspoons salt
- ground black pepper
- parsley flakes
- 4 white garlic cloves, whole
Steak au Poivre
- Crush peppercorns how you please (bottom of a cast iron skillet, mortar and pestle, pepper grinder, etc)
- Spread crushed peppercorns onto a plate or tray and press both sides of steaks down until completely coated.
- Heat a medium cast iron skillet to medium heat. Add butter and olive oil.
- Once butter begins to turn golden and lightly smoke, place steaks in skillet.
- Cook for 4 minutes on each side (medium rare).
- Remove steaks and skillet from heat and place steaks on a plate covered with foil to retain heat. Do NOT clean skillet.
- Off of the heat, add Cognac to skillet and carefully ignite the alcohol on fire with a long match. Shake pan until flames die.
- Return skillet to medium heat and add cream. Bring to a boil and continue to whisk until the sauce coats the back of a spoon.
- Add a splash more of Cognac and add salt to taste to the Steak au Poivre.
- Preheat over to 400 degrees F.
- Cut potatoes in half, lengthwise and then slice each halve into quarters (1 potato = 8 wedges).
- Cover a large baking sheet with foil and drizzle with oil.
- Toss potato fries in minced black garlic, salt, pepper, parsley flakes, and whole garlic cloves and spread onto baking sheet.
- Bake for 25-30 minutes until golden brown.
- Add salt and pepper to taste.
Made steak au poivre or black garlic fries this at home? Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite!