Steak Frites with Peppercorn Sauce

Name: Steak Frites with Peppercorn Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 ribeye or sirloin steaks (200g each), room temperature; 2 large potatoes, cut into thin fries; 2 tablespoons vegetable oil; 2 tablespoons butter; 2 shallots, finely chopped; 2 tablespoons green peppercorns in brine, crushed; 1/4 cup brandy or cognac; 1 cup heavy cream; Salt and black pepper to taste

Published: June 28, 2026 | French Cuisine | ⏱ 40 min

Perfectly seared steak frites with peppercorn sauce on a wooden board

Steak frites is the quintessential French bistro meal — a perfectly seared steak served alongside a mountain of crispy golden fries. Paired with a creamy peppercorn sauce, this classic dish is surprisingly achievable at home with the right technique.

Recipe Info

Prep Time15 min

Cook Time25 min

Total Time40 min

Servings2

DifficultyMedium

CuisineFrench

2 ribeye or sirloin steaks (200g each), room temperature
2 large potatoes, cut into thin fries
2 tablespoons vegetable oil
2 tablespoons butter
2 shallots, finely chopped
2 tablespoons green peppercorns in brine, crushed
1/4 cup brandy or cognac
1 cup heavy cream
Salt and black pepper to taste

2 Instructions

Prepare the fries

Soak cut fries in cold water for 30 minutes. Drain and pat dry. Toss with oil and spread on a baking sheet. Bake at 220°C (425°F) for 20-25 minutes, turning halfway.

Cook the steak

Season steaks generously with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Add a splash of oil, then sear steaks for 3-4 minutes per side for medium-rare. Rest on a plate.

Make the sauce

Reduce heat to medium. Add butter and shallots to the pan, cook for 1 minute. Add crushed peppercorns and brandy, scraping up browned bits. Stir in cream and simmer for 3 minutes until thickened.

Serve

Slice steak against the grain, plate with fries, and spoon peppercorn sauce over the top.

Pro Tips

Bring steaks to room temperature for 30 minutes before cooking for even doneness.
Use a cast-iron skillet for the best sear. Get it ripping hot before adding the steak.
Rest the steak for at least 5 minutes before slicing to keep it juicy.

Nutrition Information

Calories	680 kcal
Protein	42g
Fat	42g
Saturated Fat	20g
Carbohydrates	32g
Fiber	3g
Sugar	3g
Sodium	520mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Ribeye, sirloin, or entrecote are all excellent choices. Choose a well-marbled cut for the best flavour.

Absolutely. Cook at 200°C (400°F) for 15-18 minutes, shaking halfway through.

Rating

★ ★ ★ ★ ★ 4.6 (198 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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