Steak au Poivre with Black Garlic Fries

Steak au Poivre

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

Learn how to make this classic French Steak au Poivre recipe. Also with black garlic fries / wedges.

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.

Steak au Poivre

Black garlic fries / wedges

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
  • salt
  • 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

  1. Crush peppercorns how you please (bottom of a cast iron skillet, mortar and pestle, pepper grinder, etc)
  2. Spread crushed peppercorns onto a plate or tray and press both sides of steaks down until completely coated.
  3. Heat a medium cast iron skillet to medium heat. Add butter and olive oil.
  4. Once butter begins to turn golden and lightly smoke, place steaks in skillet.
  5. Cook for 4 minutes on each side (medium rare).
  6. Remove steaks and skillet from heat and place steaks on a plate covered with foil to retain heat. Do NOT clean skillet.
  7. Off of the heat, add Cognac to skillet and carefully ignite the alcohol on fire with a long match. Shake pan until flames die.
  8. 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.
  9. Add a splash more of Cognac and add salt to taste to the Steak au Poivre.
Black Garlic Fries
  1. Preheat over to 400 degrees F.
  2. Cut potatoes in half, lengthwise and then slice each halve into quarters (1 potato = 8 wedges).
  3. Cover a large baking sheet with foil and drizzle with oil.
  4. Toss potato fries in minced black garlic, salt, pepper, parsley flakes, and whole garlic cloves and spread onto baking sheet.
  5. Bake for 25-30 minutes until golden brown.
  6. 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!

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