Classic Steak au Poivre with Crispy Homemade French Fries

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared peppercorn-crusted steak served with golden homemade fries fried to a perfect crisp, delivering a traditional French bistro experience at home. This French-inspired beef recipe, ready in about 60 minutes, pairs ribeye steak, black peppercorns, crushed, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 2 French cuisine 850 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 (8 oz each) ribeye steak
2 tbsp black peppercorns, crushed
1 tsp salt
3 tbsp unsalted butter
2 tbsp olive oil
1/4 cup brandy
1/2 cup heavy cream
4 large russet potatoes
4 cups vegetable oil for frying

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Peel 4 large russet potatoes and cut into 1/4-inch thick fries. Rinse in cold water, then pat dry with paper towels.
Step 2: Heat 4 cups vegetable oil in a heavy-bottomed pot to 325°F. Fry potatoes in batches for 5 minutes until soft but not browned. Remove and drain on paper towels.
Step 3: Increase oil temperature to 375°F. Fry potatoes again in batches for 3-4 minutes until golden and crispy. Drain on paper towels and season immediately with 1 tsp salt.
Step 4: Crush 2 tbsp black peppercorns coarsely and press evenly onto both sides of 2 ribeye steaks. Season steaks lightly with salt.
Step 5: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat until shimmering. Add steaks and cook for 4 minutes per side for medium-rare, basting with remaining 2 tbsp butter during last 2 minutes. Remove steaks and keep warm.
Step 6: Carefully add 1/4 cup brandy to the skillet to deglaze, scraping up browned bits. Cook until brandy reduces by half, about 2 minutes.
Step 7: Stir in 1/2 cup heavy cream and simmer until sauce thickens and coats the back of a spoon, about 3 minutes.
Step 8: Serve steaks topped with the creamy peppercorn sauce alongside the crispy homemade French fries for a classic French meal.