This post may contain affiliate links. Please read our disclosure policy.
A juicy filet with a savory peppercorn sauce is such a great staple at a steakhouse, and I’ll teach you how to do it at home, for much cheaper! I used to flambé 🔥 these table-side at the restaurant all the time. A peppercorn steak with sauce is such a classic recipe, but as per usual, I am here to show you my way – and trust me – you’ll never go back!
Table of Contents
Why You’ll Love Steak with Peppercorn Sauce
This beautiful peppercorn filet is salt-brined for hours, this is the secret to making your steaks more flavorful, and gives it a maximum crispy crust while being perfectly juicy inside. I love to coat my steaks with pink and black peppercorns, but only on one side (you’ll see why later). Then there is the amazing peppercorn sauce that gives it that extra edge! For your carb, I bring you all the tips on how to make crispy, delicious French fries. Full disclaimer, they are more work than usual, but your end result will be steakhouse restaurant quality French fries to match your amazing Steak with Peppercorn Sauce and my guess is this will be the only way you’ll want to make them from now on!
Prep Like a Pro
Start Your French Fries Early – You can peel and cut your potatoes up to one day ahead of time, but don’t go over 24 hours. Make sure you cut your wedges as evenly as possible for even cooking. Soak them in ice water covered in the refrigerator. If you are going to be leaving them in the water closer to 24 hours, make sure your French fry wedges are on the thicker side and not thin.
Start Brining Your Steak Early – Make sure you season your filets with kosher salt at least one hour before cooking. Doing this really adds to the seasoning and enhances the juiciness. Place the steaks uncovered on a wire rack in the fridge. This also dries out the outer part of the steak and gives you a nice sear. Don’t forget to put a baking sheet underneath so nothing drips in your fridge.
Peppercorn Prep – Grind your pink and black peppercorns together till you reach the desired thickness. Leave them in a bowl until you’re ready to use. You’ll only add them to one side of the steak so that you can sear the other side longer. The side with the peppercorns would burn if you seared it for too long.
Peppercorn Sauce Setup – Dice your shallots finely (brunoise style), measure out your tomato paste, demi-glace, cognac, and créme frîache ahead of time because once the flambé starts, the rest of the steak recipe will start moving really quickly.
♥️ And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- If you don’t want French fries, you can always make a delicious Potato Puree to go on the side.
- I make my fries from scratch, but if you don’t want to go through the process, you can use frozen ones.
- You can always use a different cut of steak than the filet, like ribeye or NY strip! The Peppercorn Sauce pairs well with any steak.
- Variations
- Air-Fried Fry Variation: A healthier option is a double air fry. Air fry them at 300°F until soft, freeze, and fry again at 400°F until crispy!
- Bearnaise Variation: If you would like a bearnaise sauce instead of the Peppercorn Sauce, head over to my Steak Frites recipe!
🔥Chef Nadia’s Tip🔥
If you are nervous about flambéing, use a long-reach lighter. You will have more control over the lighting and you won’t have to be close to the action. The fire will burn out on its own when the alcohol is all burnt up. Always keep the lid nearby just in case.
The Perfect Pairings
This Steak with Peppercorn Sauce is begging to be paired with a Milky Dirty Martini. For an appetizer, my Baked Feta Phyllo Bites are perfect. I firmly believe you always need a great simple salad to pair with your meal and tonight we are going to go with a Butter Fennel Salad. For dessert Amaretto Peaches are a great finisher.
Steak with Peppercorn Sauce: Questions Answered
This is a 10-inch All-Clad D3! All my pans are All-Clad lol.
That way you have the peppercorn seasoning but also get a really good sear on the other side of the filet.
Freezing your cooked potatoes before frying draws some of the moisture out, which leads to crispier potatoes!
Steak with a Peppercorn Sauce
Equipment
- 1 pan I used my All-Clad D3 10 inch
- 1 pot
- 1 strainer with handle
- 1 knife
Ingredients
Tenderloin Filets
- 8 oz tenderloin filets, 4 of them
- kosher salt
- 2½ tbsp pink peppercorns
- 2½ tbsp black peppercorns, + more for the sauce
- Olive oil for the filets
French Fries
- 4 russet potatoes
- Neutral oil for frying French fries
- parsley and chives for the fries
Peppercorn Sauce
- 1 shallot, brunoise
- 2-3 tbsp green peppercorns, drained
- 1 tbsp tomato paste
- 1½ cup demi-glace, or beef bone broth + 2 tsp soy sauce
- ¼ cup creme fraiche, or heavy cream + 1 tbsp
- 2 oz cognac
Instructions
Brine at least 1 hour ahead
- Sprinkle kosher salt all over the filets. We season from above so it's evenly coated. Place them over a wire rack and brine uncovered in the fridge for 1 hour. Remove from the fridge and let them come to room temperature.
French Fries
- Peel the potatoes and cut to desired thickness for the fries. Soak them in ice water for 2 hours or overnight.
- Preheat a pan with oil to 275°F. Pat dry your potatoes and fry in batches for 5-6 minutes. You want them super soft and thoroughly cooked, but not crispy yet (trust the process).
- Place the fries on a sheet pan over paper towels and place in the freezer for 30-45 minutes.
- When ready, turn fry oil up and add the fries back in. Fry them in batches until golden brown. Add salt, chives and parsley.
Steak
- Grind your pink and black peppercorns to desired coarseness. Crust your filets with the pink and black peppercorns really really well on one side only.
- Preheat a pan on medium low for 2 minutes. Raise to medium-high and let sit for one more minute. Add olive oil. Sear your filets, peppercorn side down, for about 3 minutes, flip and cook another 4-5 minutes depending on thickness. I like mine closer to rare so that's enough to get me to 125°F. See notes for temperatures. You can always finish them in the oven at about 400℉ too.
- Let the filets rest over a wire rack so they don't sit in their own juices.
Peppercorn Sauce
- In the pan you used for the filets, add the shallots and drained green peppercorns on medium heat. Mix together for 1 minute. Add your tomato paste and cook for 1½ minutes. Deglaze with cognac and flambé, carefully. See Chef Nadia's Tips if you aren't comfortable flambéing.
- When the alcohol has burned off, add in the demi-glace and let it reduce by ⅓ or until visibly thicker. Season with salt and pepper to taste here. Kill the heat and whisk in the créme fraîche.
Garnish
- Plate your steak, cover in the delicious peppercorn sauce and serve with your crispy French fries.
Video
Notes
-
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) or higher
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
