Steak with Creamy Peppercorn Sauce (Restaurant-Style at Home)
Tender steak served with a rich, creamy peppercorn sauce made using classic techniques and simple ingredients for restaurant-style results at home.
Ingredients
Tenderloin Filets
- 8 oz tenderloin filets 4 pieces
- Kosher salt for brining
- 2½ tbsp pink peppercorns crushed
- 2½ tbsp black peppercorns crushed (plus extra for sauce)
- Olive oil for searing
French Fries
- 4 russet potatoes peeled and cut
- Neutral oil for frying
- Fresh parsley chopped
- Fresh chives chopped
Peppercorn Sauce
- 1 shallot finely diced (brunoise)
- 2 –3 tbsp green peppercorns drained
- 1 tbsp tomato paste
- 1½ cups demi-glace or beef bone broth + 2 tsp soy sauce
- ¼ cup crème fraîche or heavy cream + 1 tbsp
- 2 oz cognac optional, for deglazing
Instructions
- Brine the FiletsSprinkle kosher salt evenly over all sides of the tenderloinfilets. Place them on a wire rack and refrigerate uncovered for at least 1hour. This step enhances flavor and ensures an even cook. Before cooking,remove from the fridge and allow to reach room temperature for consistentsearing.
- Prepare French Fries Peel and cut the potatoes to your preferred fry thickness. Soak them in ice water for at least 2 hours or overnight. This removes excess starch for crispier fries. Preheat oil in a pan to 275°F (135°C). Pat the potatoes dry, fry in batches for 5–6 minutes until tender but not crispy. Transfer fries to a sheet pan lined with paper towels and freeze for 30–45 minutes to achieve extra crispiness. Heat oil to a higher temperature and fry again in batches until golden brown. Season with salt, parsley, and chives.
- Cook the Steak Grind pink and black peppercorns to a coarse texture. Press the mixture onto one side of each filet to create a pepper crust. Preheat a skillet on medium-low for 2 minutes, then increase to medium-high for 1 more minute. Add olive oil. Sear the filets, peppercorn side down, for about 3 minutes. Flip and cook for an additional 4–5 minutes, depending on thickness. A meat thermometer helps achieve the desired doneness (125°F / 52°C for rare). Rest the filets on a wire rack for 5–10 minutes to retain juices.
- Make the Peppercorn Sauce In the same pan used for the steaks, sauté shallots and drained green peppercorns over medium heat for 1 minute. Add tomato paste and cook for 1½ minutes. Deglaze with cognac (if using) carefully. Allow alcohol to burn off. Stir in demi-glace and reduce by about one-third until sauce thickens. Season with salt and pepper. Remove from heat and whisk in crème fraîche until smooth and creamy.
- ServePlate the rested steaks, spoon the creamy peppercorn sauceover the top, and serve with the crispy French fries. Garnish fries withchopped parsley and chives for a fresh touch.
Notes
- Steak doneness: Use a meat thermometer for accuracy. Rare is around 125°F (52°C), medium-rare is 135°F (57°C), and medium is 145°F (63°C).
- Brining matters: Brining the filets improves seasoning and helps the steak cook evenly. Do not skip this step if time allows.
- Peppercorns: Crushing peppercorns coarsely gives better flavor without overpowering the steak. A mix of pink, black, and green peppercorns works best.
- Pan choice: A heavy skillet or cast iron pan gives the best sear and helps develop flavorful fond for the sauce.
- Sauce consistency: If the sauce thickens too much, loosen it with a little warm stock or cream. If too thin, let it reduce slightly longer.
- Alcohol-free option: Skip the cognac and deglaze the pan with beef stock instead.
- Resting the steak: Always rest the steak on a wire rack for 5–10 minutes to keep it juicy.
- Make-ahead tip: The peppercorn sauce can be made up to 2 days ahead and gently reheated before serving.