I just pulled off a Bar Severo-style Steak Dinner at home that tastes ridiculously restaurant-level, pepper-crusted filet drowned in cognac-peppercorn cream with a pile of crispy truffle fries that snap.
I’m obsessed with Steak Au Poivre and how two filet mignons sear into a peppery crust, juices locked and that pan sauce begging to be sopped. I love the drama, the loud sizzle when the steak hits the iron, and the quiet that follows when it’s time to eat.
This is the Sizzle Steak Recipes energy that wrecks my weeknight plans in the best way. And the truffle oil on the fries?
Ridiculous. Salty, earthy, a little sneaky.
Yummy dinners like this make me forget menus. Just meat, heat, fat, and zero apologies.
I eat like an animal. Every time.
Ingredients
- Filet mignons: tender protein, melts in your mouth.
- Kosher salt: wakes the steak, simple but essential.
- Whole black peppercorns: crunchy, bold crust you’ll crave.
- Vegetable oil: gets that sear without smoking out kitchen.
- Unsalted butter: adds silkiness and toasty richness.
- Shallot: sweet little onion that softens the sauce.
- Cognac or brandy: flamboyant boozy note, classy and fun.
- Beef stock: deep beefiness, keeps sauce grounded.
- Heavy cream: makes the sauce lush and velvety.
- Dijon mustard: tangy punch, cuts through the cream.
- Fresh parsley: bright herb finish, optional freshness.
- Russet potatoes: starchy fries, crisp outer, fluffy inside.
- Neutral frying oil: steady heat for perfect golden fries.
- Extra virgin olive oil: tosses fries with a fruity sheen.
- Truffle oil: hits of umami perfume, use sparingly.
- Parmesan cheese: salty, nutty dusting that sticks to fries.
- Garlic powder: quiet garlicky warmth, optional but nice.
- Black pepper: final peppery kick, adjust to taste.
- Flaky sea salt: finishing crunch, makes fries addictive.
Ingredient Quantities
- 2 filet mignons (8 to 10 oz each), trimmed
- 1 tablespoon kosher salt, plus more to taste
- 2 to 3 tablespoons whole black peppercorns, coarsely crushed (you’ll want a thick crust)
- 2 tablespoons vegetable oil or other high smoke point oil
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 1/4 cup cognac or good brandy
- 1/2 cup beef stock (or low sodium beef broth)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1 1/2 pounds russet potatoes (about 3 medium), scrubbed
- Neutral oil for frying (canola, vegetable, or peanut), about 4 cups if deep frying or 3 tablespoons for oven/crowd method
- 2 tablespoons extra virgin olive oil for tossing fries
- 1 to 2 tablespoons truffle oil (start with less, add to taste)
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt for finishing fries
How to Make this
1. Pat the filets dry, sprinkle both sides with 1 tablespoon kosher salt, then press the coarsely crushed black peppercorns all over the sides so you get a thick crust; let steaks sit at room temp 20 to 30 minutes while you start the fries.
2. Cut russets into 1/4 to 1/3 inch sticks, rinse under cold water until water runs clear, then dry very well on towels; for extra crispiness you can soak 30 minutes in cold water, drain and dry again.
3. For deep frying: heat about 4 cups neutral oil in a heavy pot to 300F for the first fry. For oven or easier method: toss fries with 3 tablespoons neutral oil, spread single layer on a rimmed sheet and roast at 425F, flipping halfway, until golden and almost done.
4. If deep frying do a two stage fry: fry potatoes in batches at 300F until soft but not brown, remove to drain and cool 10 minutes; then raise oil to 375F and fry again until golden and crisp. Drain on paper towels.
5. While fries rest, heat a large cast iron skillet over medium high until very hot, add 2 tablespoons vegetable oil and 1 tablespoon butter. Sear the peppercorn crusted filets 2 to 4 minutes per side for medium rare depending on thickness, add remaining 1 tablespoon butter in the last minute and baste. Transfer steaks to a plate and tent with foil to rest 5 to 10 minutes.
6. Pour off any excess fat from the skillet leaving browned bits, reduce heat to medium low and add the finely minced shallot. Cook until softened about 1 minute, don’t let it burn.
7. Carefully add 1/4 cup cognac or brandy to deglaze the pan. If you want to flambé, tilt pan and ignite briefly, or just let the alcohol reduce by simmering for 30 to 60 seconds until mostly evaporated.
8. Add 1/2 cup beef stock and scrape browned bits, simmer 1 to 2 minutes, then stir in 1/2 cup heavy cream and 1 teaspoon Dijon mustard. Simmer until sauce thickens to coat a spoon, about 3 to 4 minutes. Taste and season with salt if needed.
9. Toss fries with 2 tablespoons extra virgin olive oil, 1 to 2 tablespoons truffle oil (start with less and add to taste), 1/4 cup finely grated Parmesan, 1 teaspoon garlic powder if using, freshly ground black pepper, and finish with flaky sea salt.
10. Plate steaks with a spoonful of cognac peppercorn cream sauce over or alongside, pile on the truffle frites, sprinkle chopped parsley over the steak if you like, and serve right away.
Equipment Needed
1. Large cast iron skillet (or heavy, oven‑safe skillet)
2. Heavy pot or Dutch oven for frying (if deep frying) or a rimmed baking sheet for oven fries
3. Deep‑fry or instant‑read thermometer
4. Chef’s knife and sturdy cutting board
5. Tongs (long ones for frying and searing)
6. Slotted spoon or spider skimmer (for removing fries)
7. Mixing bowls and spatula or wooden spoon
8. Paper towels and a rimmed tray or plate for resting/draining fries and steaks
FAQ
Steak Au Poivre + Simple Truffle Frites — Italian Enough Recipe Substitutions and Variations
- Filet mignon
- Ribeye steak — more marbling and beefy flavor, cooks the same way
- New York strip — firmer bite, still tender enough for a pepper crust
- Top sirloin or sirloin cap — cheaper, a little leaner, slice against the grain
- Cognac or brandy
- Bourbon — sweeter, gives a nice caramel note
- Dry sherry or Madeira — milder, good if you want less burn
- Beef stock + splash of apple cider vinegar — no booze option that still brightens the pan
- Truffle oil
- Light drizzle of extra virgin olive oil + shaved fresh mushrooms or a pinch of dried porcini — more natural mushroom flavor
- Truffle salt — less intense oil flavor and easy to control
- Good quality olive oil only — skip the truffle if it tastes fake to you
- Russet potatoes for fries
- Yukon Gold — creamier fries that brown nicely
- Sweet potatoes — sweeter, watch the frying time, crisping is different
- High quality frozen fries — saves time and still tasty with truffle toss
Pro Tips
1) Press the pepper on firmly and don’t skimp on crushing it. A coarse, chunky crust gives big flavor and texture. Let the steaks come up to room temp while you prep fries, it helps them cook more evenly, but don’t leave them out too long.
2) Dry the potatoes like your life depends on it. Any surface moisture makes fries limp not crispy. If you want ultra-crisp, do the two-stage fry or give them a long chill in the fridge after the first cook; that little wait firms them up.
3) When you sear, get the pan smoking hot and use oil with a high smoke point, then add butter near the end for flavor and baste quick. Rest the steaks under loosely tented foil so the juices redistribute, otherwise you’ll lose a lot of flavor when you cut.
4) For the sauce, deglaze well and let the booze cook off before adding cream so it doesn’t taste harsh. Taste and adjust salt at the end because the stock and cheese can change how much seasoning you actually need. And with truffle oil, start tiny, you can always add more but you can’t take it away.
Steak Au Poivre + Simple Truffle Frites — Italian Enough Recipe
I just pulled off a Bar Severo-style Steak Dinner at home that tastes ridiculously restaurant-level, pepper-crusted filet drowned in cognac-peppercorn cream with a pile of crispy truffle fries that snap.
2
servings
1520
kcal
Equipment: 1. Large cast iron skillet (or heavy, oven‑safe skillet)
2. Heavy pot or Dutch oven for frying (if deep frying) or a rimmed baking sheet for oven fries
3. Deep‑fry or instant‑read thermometer
4. Chef’s knife and sturdy cutting board
5. Tongs (long ones for frying and searing)
6. Slotted spoon or spider skimmer (for removing fries)
7. Mixing bowls and spatula or wooden spoon
8. Paper towels and a rimmed tray or plate for resting/draining fries and steaks
Ingredients
-
2 filet mignons (8 to 10 oz each), trimmed
-
1 tablespoon kosher salt, plus more to taste
-
2 to 3 tablespoons whole black peppercorns, coarsely crushed (you'll want a thick crust)
-
2 tablespoons vegetable oil or other high smoke point oil
-
2 tablespoons unsalted butter, divided
-
1 small shallot, finely minced
-
1/4 cup cognac or good brandy
-
1/2 cup beef stock (or low sodium beef broth)
-
1/2 cup heavy cream
-
1 teaspoon Dijon mustard
-
1 tablespoon chopped fresh parsley (optional, for garnish)
-
1 1/2 pounds russet potatoes (about 3 medium), scrubbed
-
Neutral oil for frying (canola, vegetable, or peanut), about 4 cups if deep frying or 3 tablespoons for oven/crowd method
-
2 tablespoons extra virgin olive oil for tossing fries
-
1 to 2 tablespoons truffle oil (start with less, add to taste)
-
1/4 cup finely grated Parmesan cheese
-
1 teaspoon garlic powder (optional)
-
Freshly ground black pepper, to taste
-
Flaky sea salt for finishing fries
Directions
- Pat the filets dry, sprinkle both sides with 1 tablespoon kosher salt, then press the coarsely crushed black peppercorns all over the sides so you get a thick crust; let steaks sit at room temp 20 to 30 minutes while you start the fries.
- Cut russets into 1/4 to 1/3 inch sticks, rinse under cold water until water runs clear, then dry very well on towels; for extra crispiness you can soak 30 minutes in cold water, drain and dry again.
- For deep frying: heat about 4 cups neutral oil in a heavy pot to 300F for the first fry. For oven or easier method: toss fries with 3 tablespoons neutral oil, spread single layer on a rimmed sheet and roast at 425F, flipping halfway, until golden and almost done.
- If deep frying do a two stage fry: fry potatoes in batches at 300F until soft but not brown, remove to drain and cool 10 minutes; then raise oil to 375F and fry again until golden and crisp. Drain on paper towels.
- While fries rest, heat a large cast iron skillet over medium high until very hot, add 2 tablespoons vegetable oil and 1 tablespoon butter. Sear the peppercorn crusted filets 2 to 4 minutes per side for medium rare depending on thickness, add remaining 1 tablespoon butter in the last minute and baste. Transfer steaks to a plate and tent with foil to rest 5 to 10 minutes.
- Pour off any excess fat from the skillet leaving browned bits, reduce heat to medium low and add the finely minced shallot. Cook until softened about 1 minute, don't let it burn.
- Carefully add 1/4 cup cognac or brandy to deglaze the pan. If you want to flambé, tilt pan and ignite briefly, or just let the alcohol reduce by simmering for 30 to 60 seconds until mostly evaporated.
- Add 1/2 cup beef stock and scrape browned bits, simmer 1 to 2 minutes, then stir in 1/2 cup heavy cream and 1 teaspoon Dijon mustard. Simmer until sauce thickens to coat a spoon, about 3 to 4 minutes. Taste and season with salt if needed.
- Toss fries with 2 tablespoons extra virgin olive oil, 1 to 2 tablespoons truffle oil (start with less and add to taste), 1/4 cup finely grated Parmesan, 1 teaspoon garlic powder if using, freshly ground black pepper, and finish with flaky sea salt.
- Plate steaks with a spoonful of cognac peppercorn cream sauce over or alongside, pile on the truffle frites, sprinkle chopped parsley over the steak if you like, and serve right away.
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.
Nutrition Facts
- Serving Size: 695g
- Total number of serves: 2
- Calories: 1520kcal
- Fat: 110g
- Saturated Fat: 45g
- Trans Fat: 1g
- Polyunsaturated: 15g
- Monounsaturated: 40g
- Cholesterol: 310mg
- Sodium: 2200mg
- Potassium: 2200mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 10g
- Protein: 72g
- Vitamin A: 900IU
- Vitamin C: 65mg
- Calcium: 150mg
- Iron: 8.5mg