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–+ servings

Steak with a Peppercorn Sauce

Juicy steak with a creamy, savory peppercorn sauce is such a staple in a great steakhouse. I use to flambé 🔥 these table side at the restaurant all the time. While this is a classic dish, I am here to show you my way, which in my opinion is the best way 😉
Servings: 4 servings
By: Nadia Aidi
A gorgeous tenderloin steak covered in a peppercorn sauce with crispy fries in the background.
Prep 20 minutes
Cook 45 minutes
Brining Time 3 hours
Total 4 hours 5 minutes

Equipment

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.

Notes

The double fry method for the French fries is the best way to ensure crispy fries in my book! You can also use this method by air frying them at 300°F until soft, then freeze and fry again at 400°F until crispy!
 
Steak Cook Temperatures:
    • 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

Calories: 596kcal, Carbohydrates: 73g, Protein: 43g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 45mg, Sodium: 2008mg, Potassium: 1335mg, Fiber: 6g, Sugar: 11g, Vitamin A: 221IU, Vitamin C: 14mg, Calcium: 114mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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