Steak Frites Au Poivre Sauce

Steak frites is one of those dishes that sound fancy and difficult to make, BUT once you make it for the first time, you wont go back. Try it out and and enjoy a (easy) fancy dinner at home. Maybe even impress that special someone. 

Ingredients 

Frites 

1. 2 lb russet Potatoes 
2. Ice water 
3. Salt 
4. Parsley 
5. Parmesan (Optional)

Steak 

1. Steak 
2. Salt + pepper 
3. 4 tbs Butter
4. 5 Garlic 
5. Thyme 
6. Rosemary 

Sauce 

1. ½ Pan Drippings from steak 
2. 1 shallot minced 
3. 2 garlic minced 
4. ½ tbs black pepper 
5. 3-4 tbs cognac
6. 1 cup beef broth 
7. ¼  - ½ cup heavy cream 
8. ¼ cup parmesan 
9. 1 tbs green peppercorn 
10. 1 tsp green pepercorn water (the brine that it came in) 
11. 1 tbs cold butter 
12. Chives for garnish

Directions: 

1. Salt and paper your steak and leave in the fridge. 
2. Slice your potatoes down the middle, then through a mandolin, (If you don’t have just use your knife), till you have some thin slices. Cut once more until you have some shoestring looking potatoes. They should be very thin. 
3. Place potatoes into an ice bath for 10 minutes, drain, and pat down to dry. 
4. Drop in 325F degree oil and keep frying temp around 300F. Use a fork to keep stiring so your fries don't burn. Remove after the color startes turning golden and slight brown. Should be around 4-5 minutes. 
5. Remove and salt immediately. Garnish with parsley and optional parmesan.  
6. To a seprate pan on a medium high heat add enough oil to coat the bottom of the pan. 
7. When your pan is hot as the sun (jokes but get it really hot), add steak and sear both sides. 
8. When steak is about 10 degrees below your preferred internal temperature, lower the flame to a low flame and add in butter, rosemary, thyme, and garlic. Baste both sides till internal temperature is right under your prefered temp (it will continue to cook after you take it off the pan).
9. Set cooked steak on a wire wrack, rest for 10 minutes before cutting open.
10. Shut the flame off and remove the garlic, thyme and rosemary and keep half of the pan drippings (4 tbs). Place garlic, thyme, rosemary, and half of the pan drippings ontop of your resting steak to add more flavor. 
11. In the same pan with half of the pan drippings, increase the flame to a medium and add shallots, garlic, and black pepper to start the sauce. Sautee for 2 minutes till translucent and fragrant. 
12. Add in your cognac and cook down till reduced by half and there is no more alcohol left. You can do the flame test but be careful. 
13. Add in your beef broth and simmer for 30 seconds to 1 minute. 
14. Add your heavy cream and simmer on low for 2 minutes or until the sauce thickens. It should be a decently thick sauce. (see notes)* 
15. Cut the flame to the lowest setting, wait 1 minute, and mix in your parmesan and green peppercorns.
16. Flame off and add butter and season for salt.
17. Slice steak, add sauce on top, top with chives, and enjoy with a stide of fries.  
18. Enjoy! 

Notes: 

*Heavy Cream: When adding into the sauce, add in a little at a time and mix through. Start with ¼ cup and go up to ½ cup if needed. You’re more so looking for color and thickness here. I didn't measure this exactly, I eyeballed it.