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Crispy Steak Frites Recipe with Easy Cognac Peppercorn Sauce for Perfect Dinner

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A simple yet impressive dish featuring crispy double-fried fries, tender seared steak, and a creamy cognac peppercorn sauce. Perfect for cozy weeknight dinners or casual weekend feasts.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, room temperature
  • 2 large russet potatoes
  • Vegetable oil or peanut oil, for frying
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Fresh thyme sprigs (optional)
  • 1 small shallot, finely minced
  • 1 tablespoon crushed black peppercorns
  • 1/4 cup cognac (60 ml)
  • 1/2 cup beef broth (120 ml)
  • 1/4 cup heavy cream (60 ml)
  • 1 teaspoon Dijon mustard
  • Salt, to taste

Instructions

  1. Peel the russet potatoes and cut into 1/4-inch (6 mm) thick sticks. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. Heat vegetable oil in a deep fryer or pot to 325°F (160°C). Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
  3. Sprinkle the fries lightly with salt while resting. Meanwhile, heat your skillet for the steak.
  4. Pat the steak dry and season both sides generously with salt and pepper. Add butter and thyme to the hot skillet, then place the steak in. Sear for 3-4 minutes per side for medium-rare, spooning melted butter over the top occasionally. Remove steak and let rest for 5-10 minutes.
  5. Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
  6. In the skillet used for steak (remove excess fat but keep drippings), sauté minced shallots over medium heat until translucent, about 2 minutes. Add crushed peppercorns and cook for 30 seconds.
  7. Carefully pour in cognac and let it reduce by half. Stir in beef broth and simmer until slightly thickened, about 5 minutes.
  8. Whisk in heavy cream and Dijon mustard, simmer 2 more minutes. Season with salt to taste.
  9. Plate the steak alongside a generous pile of crispy fries. Spoon the warm cognac peppercorn sauce over the steak or serve on the side. Enjoy immediately!

Notes

Pat steak dry before seasoning for best sear. Double fry fries for maximum crispiness. When adding cognac, remove pan from heat to avoid flare-ups. Let steak rest 5-10 minutes after cooking to retain juices. For a healthier option, oven-bake fries with olive oil. For dairy-free sauce, substitute coconut cream and vegan butter.

Nutrition

Keywords: steak frites, crispy fries, cognac peppercorn sauce, steak recipe, French bistro, dinner recipe, easy steak dinner

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