Steak au poivre

Pepper steak with “gaucho” fries

Pepper is without a doubt one of the most widespread spices in the world. It can be found in countless forms and colours. This time we used it as a main ingredient of our sauce “au poivre”, to accompany a big juicy steak.

All peppers are not the same

With ever greater culinary diversity on our shopping shelves, we now have a luxury of choice to pick between black, red, green and white pepper, which are by the way all part of the same plant. But we can also get our hands on Tasmanian, Assam, pink and many other types of peppers, that don’t share much more than the name with the common pepper we are all familiar with.

Steak Au Poivre or steak in pepper sauce in usually prepared with regular black or green pepper, but there is nothing stopping you from going with something more exotic! We decided to throw in some Tasmanian pepper, which is a bit spicier than regular black pepper, but also very aromatic in a distinct, interesting way. And the unusual nature of this recipe doesn’t end with our choice of pepper, the way we prepared fried potatoes is also pretty unordinary for most people.

If you want to use the same pepper as we did, you can order it in the web store!

Gaucho style fries

“Gauchos” are the Argentinian cowboys. We never been to Argentina or met any cowboys, but I imagine this is the way they like their fried potatoes 😊.

To make Gaucho fries you will need:

  • Some big potatoes
  • Salt
  • Spice mix Argentine Gaucho
  • Oil or lard

Start with washing your potatoes and removing any pieces of dirt or old crust. Cut in into long pieces, much larger than regular French fires. Blanche them in salted boiling water. If your wondering why you would want to cook your potatoes before frying them, check the tips on the bottom of the page. Blanche them for 8-10 minutes – depending on how thick your potatoes are, but don’t worry, as a minute too much or too little won’t make a big difference. When blanched, strain it and let it sit for a while to cool down. Once you stop seeing steam rising from the potatoes, you can season it with your favourite spice mix and fry it in oil or lard until golden brown.

Fried potatoes made this way will stay soft on the inside and crunchy on the outside!

Steak au poivre

Steak is a wonderful thing in and of itself, but sometime it need some extra love in the form of a sauce. By now you already now, we are making the classic pepper sauce, with our own twist of course.

To make the pepper sauce you will need:

  • Dry aged ribeye steak or any other preferred steak
  • Salt
  • Butter or lard
  • Sour cream
  • Green pepper
  • Tasmanian pepper

Before you do anything, make sure you rest your steak on room temperature for 30-60 minutes. This will make sure it cooks more evenly. Use a towel or a napkin to soak up the any excess moisture on the surface of your meat. Salt it like you mean it, but don’t bother with pepper, as it will be present in the sauce.

Ideally use a heavy, high quality iron skillet. Heat it up slow and well, add some butter or lard and put in the steak immediately after. Cook it on high heat to brown it nicely, then lower the temperature and cook it until you get the desired internal temperature. We like it medium! When it’s done, take it off and let it sit for a couple of minutes.

While the steak is resting, you can prepare your sauce. Stir in a couple of tablespoons of sour cream into the pan where you cooked your steak. Add some green pepper and some Tasmanian pepper and cook for a couple of minutes to tie the flavours together and soften the pepper grains. If you prefer, you can also grind them before adding to the sauce.

As the pepper sauce starts to thicken, put the steak back in to warm it up a bit, but only for a minute or so, as you don’t want to start cooking it again!

Serve this dish with a pinch of parsley or chives.

Tips for top fries

  •  If you want the fries to be extra crispy, blanche tha potatoes in salted water beforehand. This way the inside of the potatoe will be seasoned as well. It will also lose some of the water when you let it cool down after cooking.
  • While cooling potatoes, they lose plenty of water. Less water means more crisp. So you can take the extra step and fry them on medium temperature, take them out to cool and then fry again on high temperature. And that is how you get the crispiest and most delicious fries.

If you don’t really want to splurge for a dry aged beef steak, we have plenty of other recipes for you, such as the pork tenderloin with cauliflower puree.