Steak au Poivre with Hand-Cut Fries and Roasted Garlic 🥩🍟🧄
A classic French-inspired dish perfect for a cozy dinner or a fancy date night. The rich peppercorn sauce and crispy fries bring out the best in a perfectly seared steak.
🛒 Ingredients:
For the Steak au Poivre:
2 ribeye or sirloin steaks (6-8 oz each) 🥩
1 tbsp olive oil 🫒
2 tbsp unsalted butter 🧈
1/3 cup heavy cream
1/4 cup beef broth
2 tbsp black peppercorns, crushed
2 garlic cloves, minced 🧄
Salt, to taste
For the Hand-Cut Fries:
2 large russet potatoes, peeled and cut into thin strips 🥔
2 tbsp olive oil 🫒
1 tsp smoked paprika
Salt and pepper, to taste
For the Roasted Garlic:
1 head of garlic, halved crosswise 🧄
1 tbsp olive oil 🫒
Pinch of salt
🍳 Instructions:
Prepare the Fries:
Preheat oven to 425°F (220°C).
Toss potato strips with olive oil, smoked paprika, salt, and pepper.
Spread on a baking sheet and bake for 30-35 minutes, flipping halfway, until golden and crispy.
Roast the Garlic:
Drizzle the halved garlic heads with olive oil and sprinkle with salt.
Wrap in foil and roast in the oven alongside the fries for 30 minutes until tender and caramelized.
Cook the Steak:
Pat steaks dry and season with salt and crushed peppercorns.
Heat olive oil and butter in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare, adjusting for your preferred doneness.
Remove steaks and let rest.
Make the Peppercorn Sauce:
In the same skillet, add minced garlic and sauté until fragrant.
Deglaze with beef broth, scraping up any browned bits.
Stir in heavy cream and simmer until thickened. Adjust seasoning if needed.
Assemble the Plate:
Slice the steak and drizzle with peppercorn sauce.
Serve alongside crispy fries and a few cloves of roasted garlic for a flavorful bite.
🌟 Pro Tip:
Serve this dish with a fresh rosemary garnish and a glass of red wine for a true bistro-style experience. Bon appétit! 🍷✨