Steak au Poivre and French Fries with Green Salad

The great French steakhouse classic — a seared fillet under a glossy brandy-and-peppercorn cream sauce, with proper chips and a sharp green salad to cut the richness. It looks and tastes like a special occasion, but it comes together in well under half an hour.

Why this works

• Fillet, seared hard and rested stays tender and rosy under a rich sauce that would overwhelm a lesser cut.
• Two kinds of peppercorn — crushed black for the warm heat, briny green for little bursts of flavour — give the sauce its character.
• Veal stock, brandy and Madeira reduce into a sauce with real restaurant depth, glossy enough to coat the steak without drowning it.

Ingredient notes and swaps

• Fillet steak — the classic cut for this; sirloin works if you would rather, just watch the timing.
• Green peppercorns in brine — worth seeking out for their soft pop; rinse them first. More crushed black pepper stands in if you cannot find them.
• Veal stock — gives the sauce its body and shine. A well-reduced beef stock is the everyday swap.
• Brandy and Madeira — the backbone of the sauce. Dry sherry can stand in for the Madeira; the brandy is worth keeping.
• Watercress, gem and radish salad — a deliberately sharp, mustardy foil to all that richness.

Steak au Poivre and French Fries with Green Salad

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Steak au Poivre is a true French classic, elevating a simple pan-fried steak with a luxurious, pepper-laden cream sauce. The zingy kick of the peppercorns perfectly balances the richness of the beef and cream, creating a delightful harmony of flavours.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: French

Calories: 1160

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 x 200g Fillet Steaks
• 25ml Rapeseed Oil
• Sea Salt and freshly ground Black Pepper
• 50g Butter
• Few sprigs of Rosemary
• 3 cloves Garlic skin on

For the Sauce

• 1 Shallot, peeled and diced
• 50ml Brandy
• 200ml Veal Stock
• 50ml Madeira
• 1 Tsp crushed Black Peppercorns
• 1 Tsp Green Peppercorns in brine washed
• 100ml Double Cream
• Few sprigs of Tarragon chopped

For the Salad

• 50g Watercress
• Gem Lettuce chopped
• 6 Radishes sliced
• A few picked Mint leaves
• 3 Tbsp Olive Oil
• 1 Tbsp White Wine Vinegar
• 1 Tsp Dijon Mustard
• A dash of Water

Method

 

1. Heat a non-stick fry pan to smoking hot
2. Season the Steaks and drizzle in oil
3. Place in the pan and cook for 3-4 minutes
4. Flip over add the Garlic and Rosemary and cook for 3 minutes
5. Add the Butter and when foaming spoon over the Steaks
6. Transfer to a plate to rest

For the Sauce

1. Fry the Shallot in Butter for 2-3 minutes
2. Add the Brandy and flame
3. Add the Veal Stock and Madeira wine and reduce by half
4. Add the Peppercorns and Double Cream reduce by half again
5. Finish with Butter and Tarragon
6. Mix the leaves with a little French dressing created by whisking together the Olive Oil, Vinegar, Mustard and Water in a small bowl
7. Serve the Steaks in the centre of two plates
8. Spoon the sauce around
9. Divide the salad into two small bowls
10. Serve with some French Fries

Nutrition

Calories: 1160kcalCarbohydrates: 8gProtein: 49gFat: 96gSaturated Fat: 39gSodium: 420mgFiber: 1gSugar: 4g

Notes

Ensure your pan is truly smoking hot before adding the steaks. This high heat is crucial for a great sear, creating a flavourful crust without overcooking the inside.

Seasoning generously just before cooking is key. The salt will draw out moisture, so waiting until the last minute ensures the best sear.

When adding the brandy, ensure your pan is off the heat and you have good ventilation, or even better, take it outside. Flame the brandy by carefully tilting the pan towards your hob flame or using a long match.

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Tips for success

• Get the pan to smoking point and sear the fillet hard — see our steak-searing guide below if you want the full method.
• Do not let the crushed pepper scorch; add it to the sauce, not a dry hot pan, or it turns bitter.
• If you flambé the brandy, do it carefully and off the heat to start — stand back and let the flames die before reducing.
• Rest the steak while the sauce reduces; spoon the sauce over only as you serve so the crust stays.

Make ahead, storage and reheating

• Make ahead: Best cooked to order, but the stock can be reduced ahead so the sauce comes together fast.
• Storage: The steak and sauce are at their best fresh; leftover sauce keeps a day or two.
• Reheating: Warm any leftover sauce gently; do not boil, or the cream can split.

What to serve it with

• It is a complete plate as written — chips and the sharp green salad. A glass of structured red (a Bordeaux or a Rhône) does not go amiss.

FAQ

Green peppercorns or black? Both — crushed black for warmth, brined green for soft bursts. Use extra black if you cannot find green.

Is flambéing essential? No — you can simply let the brandy bubble and reduce. If you do flambé, do it carefully and off the heat to start.

What can I use instead of veal stock? A well-reduced beef stock; reduce it hard for that glossy body.

How do I cook the fillet? Sear it hard and rest it — our How to sear the perfect steak guide has the full timings and temperatures.

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