I just made a peppercorn-crusted filet mignon smothered in cognac-peppercorn cream with truffle fries that finally sated my Food Cravings, so keep scrolling because you’ll want to see this.

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I adore steak nights that hit like nostalgia and sin. I’m obsessed with a crusted filet mignon that snaps when it hits the pan, the cream sauce pooling glossy and messy.

The fries? Thrown into a pile, drizzled with truffle oil, salty and stupidly addictive.

This is my idea of a Steak Dinner I actually want to rush home for. Not some staged thing, but real food that makes me talk with my mouth full.

Sizzle Steak Recipes get a lot of hype, but this combo scratches a specific itch I have. Yes.

Bring it on, seriously. I will eat.

Ingredients

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Filet mignon: tender, buttery protein that feels fancy and cooks quick.
Kosher salt: brings basic seasoning, makes meats and fries pop.
Black peppercorns: cracked crust, big pepper punch, it’s rustic and bold.
Neutral oil: for searing heat without flavor interference, keeps crust crisp.
Unsalted butter: adds silkiness and a rich, nutty basting finish.
Shallot: sweet, mild onion note that softens the sauce texture.
Cognac or brandy: flames up the pan and gives warm depth.
Beef stock: meaty backbone for the sauce, keeps things savory.
Heavy cream: makes the sauce luxuriously smooth and slightly indulgent.
Dijon mustard: sharp lift, it’s small but pulls the sauce together.
Fresh parsley: bright green finish, adds color and lightness.
Russet potatoes: starchy fries with fluffy insides and crisp edges.
Vegetable oil: for frying heat, gets fries golden and crunchy.
Truffle oil: drizzled sparingly for earthy aroma, smells decadent.
Parmesan: optional salty umami sprinkle, it’s oddly addictive on fries.
Freshly ground pepper: finishing touch, adds mild heat to fries.
Flaky sea salt: crunch finish that makes every bite pop.

Ingredient Quantities

2 filet mignon steaks (6 to 8 oz each), trimmed and at room temp

1 tablespoon kosher salt, plus more for fries

2 to 3 tablespoons whole black peppercorns, coarsely crushed (use a zip bag and a rolling pin)

2 tablespoons neutral oil (canola or grapeseed)

3 tablespoons unsalted butter, divided

1 small shallot, finely minced

1/3 cup cognac or good brandy

1 cup beef stock or low sodium beef broth

1/2 cup heavy cream

1 teaspoon Dijon mustard (optional but recommended)

1 tablespoon finely chopped fresh parsley (for garnish)

1.5 to 2 lbs russet potatoes (about 2 large), scrubbed

Vegetable oil for frying, about 4 cups (or use an air fryer/oven method)

1 to 2 tablespoons truffle oil, to taste

2 tablespoons grated Parmesan (optional)

Freshly ground black pepper for fries

Flaky sea salt or truffle salt, to finish

How to Make this

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1. Prep the steaks and potatoes: pat steaks dry, season both sides with 1 tablespoon kosher salt, press crushed peppercorns into both faces so they stick; cover and let rest at room temp 20 to 30 minutes. Cut russets into 1/4 to 1/3 inch fries, soak in cold water 30 minutes to remove starch, then drain and dry very well with towels.

2. Heat oil for frying or set up alternate method: if deep frying, pour vegetable oil into a heavy pot or fryer to 3 inches and heat to 325 F; if oven or air fryer, preheat oven to 425 F or follow your air fryer guidelines for crisp fries. Don’t crowd.

3. First fry for texture: fry the dried fries in batches at 325 F until soft and pale blond, about 4 to 6 minutes; remove to a rack or paper towels and let cool while you cook the steaks. If using oven/air fryer, parbake until tender but not browned.

4. Sear the steaks: heat a cast iron skillet over high heat until very hot, add 2 tablespoons neutral oil and 1 tablespoon butter, when the fat is almost smoking place steaks in pan and don’t move them. Sear 2 to 3 minutes per side for medium rare depending on thickness, then add remaining butter and baste for 30 seconds to a minute while spooning butter over top. Transfer steaks to a resting plate tented loosely with foil for 5 to 7 minutes.

5. Make the peppercorn cognac cream sauce: reduce heat to medium, pour off excess fat leaving about 1 tablespoon in pan, add minced shallot and sauté until soft, about 1 minute. Carefully add the cognac to deglaze, scrape brown bits and let the alcohol flame off if you want and it’s safe to do so, or simmer until reduced by half.

6. Finish the sauce: add beef stock and simmer until reduced by about half, then stir in heavy cream and Dijon mustard, simmer until sauce is slightly thickened, about 2 to 4 minutes. Taste and season with salt and a little freshly ground black pepper. Swirl in remaining tablespoon of butter off heat for shine and richness, then stir in chopped parsley.

7. Final fry for crispiness: bring oil to 375 F and fry the par-cooked fries in batches until golden and crispy, about 2 to 3 minutes. Drain on paper towels. If using oven/air fryer, increase temp to 450 F and roast or air crisp until deeply golden and crisp.

8. Season and finish fries: toss hot fries with 1 to 2 tablespoons truffle oil to taste, sprinkle with grated Parmesan if using, a few grinds of fresh black pepper and finish with flaky sea salt or truffle salt. Don’t overdo the truffle oil, a little goes a long way.

9. Slice and serve: slice steaks against the grain, spoon peppercorn cognac cream over top or serve on the side, pile truffle frites alongside, garnish steaks with a little extra parsley and serve immediately. Enjoy it while it’s hot and a little messy.

Equipment Needed

1. Cast iron skillet (very hot sear city)
2. Heavy pot or deep fryer for frying fries
3. Instant-read thermometer (oil and steaks)
4. Tongs and a sturdy spatula for flipping and basting
5. Chef’s knife and cutting board for steaks and potatoes
6. Large bowl and colander for soaking and draining fries
7. Wire rack and paper towels for cooling and draining fried fries
8. Slotted spoon or spider for moving fries between oil and rack
9. Measuring spoons/cups and small mixing bowl for sauce mise en place
10. Heatproof spoon or wooden spatula for deglazing and stirring sauce

FAQ

Q: How do I get that pepper crust to stick and not fall off? A: Pat the steaks very dry and press the crushed pepper into both sides right before cooking. A little kosher salt on the steaks first helps the pepper adhere. Don’t coat too early or the pepper will draw moisture and stop browning.

Q: Can I skip the cognac or substitute it? A: Yes. You can use brandy or a splash of bourbon. If you want to skip alcohol completely, deglaze with a little extra beef stock and a teaspoon of sherry vinegar or Worcestershire sauce for brightness. The flavor will be slightly different but still great.

Q: How do I know when the steaks are done without guessing? A: Use an instant read thermometer. 120 to 125 F for rare, 130 to 135 F for medium rare, 140 to 145 F for medium. Pull them about 5 F below target, they will rise while resting. Rest 5 to 10 minutes before slicing.

Q: Any safety tips for flambing the cognac? A: Turn off the burner before adding the cognac if you plan to light it. Or tilt the pan away from you and use a long lighter. If you’d rather not risk it, just simmer the liquor until reduced to concentrate the flavor.

Q: My fries get soggy. How do I make them crisp like the photos? A: For best crispness, double fry. Fry at a lower temp first until tender, drain and cool, then raise oil temp and fry until golden. Salt right after they come out. If you want less fuss use the oven or air fryer but bake single cooked fries at high heat until very crisp.

Q: How much truffle oil should I use and when? A: Use it sparingly, especially if it is strong. Start with one teaspoon per pound of fries, toss after frying with a little grated Parmesan and flaky sea salt, taste, then add up to one tablespoon total. Too much makes fries taste fake and overpowering.

Steak Au Poivre + Simple Truffle Frites Recipe Substitutions and Variations

Filet mignon: ribeye (more marbling, more flavor), sirloin cap or strip steak (cheaper, still tender if sliced against the grain), boneless NY strip (similar texture), or a thick hanger steak (great beefy punch).
Whole black peppercorns: coarsely ground black pepper (use a mortar or spice grinder), crushed green peppercorns in brine (milder, fruitier), or a mix of cracked black and white pepper for balance.
Cognac / brandy: bourbon or dark rum (adds sweetness and depth), dry sherry or Madeira (less boozy but good acidity), or a good quality beef stock plus a splash of red wine if you prefer no spirits.
Truffle oil: finely grated fresh or jarred real truffle (use sparingly), mushroom oil or toasted porcini powder mixed with a little oil (earthy note), or just extra grated Parmesan plus a pinch of flaky sea salt for a simpler finish.

Pro Tips

1) Dry and season like you mean it. Pat steaks bone dry, salt them early, and press the crushed peppercorns on firmly so they actually stick. Let them sit 20 to 30 minutes at room temp so salt does its thing. Use a meat thermometer for perfect doneness: pull at 120 to 122 F for medium rare target of ~125 to 128 F after resting.

2) Don’t skimp on drying the fries. After soaking, spin and press the potatoes until they’re as dry as you can get them. Moisture makes oil spit and gives soggy fries. Par-fry at the lower temp, cool them on a rack, then finish at a higher temp for ultimate crisp. If you don’t have a fryer, use a sheet pan with a single layer and flip once; higher heat and space are key.

3) Control the pan heat and the booze. Get the skillet screaming hot before fat goes in so you get a proper sear, and don’t crowd the steaks. When you add cognac, simmer it to reduce rather than relying on a big flambé unless you’re comfortable and clear of flammable stuff. Reduce the booze enough so the sauce doesn’t taste sharp, then finish with cream and the last bit of butter off heat for shine.

4) Truffle oil and finishing salts are finish players, not main events. Add just a little truffle oil to hot fries, toss, taste, then add more if you must. Finish fries with flaky sea salt or truffle salt right before serving so they stay crisp. And slice steaks against the grain right before serving so every bite is tender.

Steak Au Poivre + Simple Truffle Frites Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made a peppercorn-crusted filet mignon smothered in cognac-peppercorn cream with truffle fries that finally sated my Food Cravings, so keep scrolling because you’ll want to see this.

Servings

servings

Calories

1100

kcal

Equipment: 1. Cast iron skillet (very hot sear city)
2. Heavy pot or deep fryer for frying fries
3. Instant-read thermometer (oil and steaks)
4. Tongs and a sturdy spatula for flipping and basting
5. Chef’s knife and cutting board for steaks and potatoes
6. Large bowl and colander for soaking and draining fries
7. Wire rack and paper towels for cooling and draining fried fries
8. Slotted spoon or spider for moving fries between oil and rack
9. Measuring spoons/cups and small mixing bowl for sauce mise en place
10. Heatproof spoon or wooden spatula for deglazing and stirring sauce

Ingredients

2 filet mignon steaks (6 to 8 oz each), trimmed and at room temp
1 tablespoon kosher salt, plus more for fries
2 to 3 tablespoons whole black peppercorns, coarsely crushed (use a zip bag and a rolling pin)
2 tablespoons neutral oil (canola or grapeseed)
3 tablespoons unsalted butter, divided
1 small shallot, finely minced
1/3 cup cognac or good brandy
1 cup beef stock or low sodium beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard (optional but recommended)
1 tablespoon finely chopped fresh parsley (for garnish)
1.5 to 2 lbs russet potatoes (about 2 large), scrubbed
Vegetable oil for frying, about 4 cups (or use an air fryer/oven method)
1 to 2 tablespoons truffle oil, to taste
2 tablespoons grated Parmesan (optional)
Freshly ground black pepper for fries
Flaky sea salt or truffle salt, to finish

Directions

Prep the steaks and potatoes: pat steaks dry, season both sides with 1 tablespoon kosher salt, press crushed peppercorns into both faces so they stick; cover and let rest at room temp 20 to 30 minutes. Cut russets into 1/4 to 1/3 inch fries, soak in cold water 30 minutes to remove starch, then drain and dry very well with towels.
Heat oil for frying or set up alternate method: if deep frying, pour vegetable oil into a heavy pot or fryer to 3 inches and heat to 325 F; if oven or air fryer, preheat oven to 425 F or follow your air fryer guidelines for crisp fries. Don’t crowd.
First fry for texture: fry the dried fries in batches at 325 F until soft and pale blond, about 4 to 6 minutes; remove to a rack or paper towels and let cool while you cook the steaks. If using oven/air fryer, parbake until tender but not browned.
Sear the steaks: heat a cast iron skillet over high heat until very hot, add 2 tablespoons neutral oil and 1 tablespoon butter, when the fat is almost smoking place steaks in pan and don't move them. Sear 2 to 3 minutes per side for medium rare depending on thickness, then add remaining butter and baste for 30 seconds to a minute while spooning butter over top. Transfer steaks to a resting plate tented loosely with foil for 5 to 7 minutes.
Make the peppercorn cognac cream sauce: reduce heat to medium, pour off excess fat leaving about 1 tablespoon in pan, add minced shallot and sauté until soft, about 1 minute. Carefully add the cognac to deglaze, scrape brown bits and let the alcohol flame off if you want and it’s safe to do so, or simmer until reduced by half.
Finish the sauce: add beef stock and simmer until reduced by about half, then stir in heavy cream and Dijon mustard, simmer until sauce is slightly thickened, about 2 to 4 minutes. Taste and season with salt and a little freshly ground black pepper. Swirl in remaining tablespoon of butter off heat for shine and richness, then stir in chopped parsley.
Final fry for crispiness: bring oil to 375 F and fry the par-cooked fries in batches until golden and crispy, about 2 to 3 minutes. Drain on paper towels. If using oven/air fryer, increase temp to 450 F and roast or air crisp until deeply golden and crisp.
Season and finish fries: toss hot fries with 1 to 2 tablespoons truffle oil to taste, sprinkle with grated Parmesan if using, a few grinds of fresh black pepper and finish with flaky sea salt or truffle salt. Don’t overdo the truffle oil, a little goes a long way.
Slice and serve: slice steaks against the grain, spoon peppercorn cognac cream over top or serve on the side, pile truffle frites alongside, garnish steaks with a little extra parsley and serve immediately. Enjoy it while it's hot and a little messy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.