This Steak au Poivre is my take on Steak Frites — a timeless French favorite. Juicy steaks, crispy homemade fries, and a rich peppercorn cream sauce elevated with Pendleton Whisky make this a restaurant-worthy meal you can make at home with a grill or a cast-iron skillet.
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Pendleton Original Whisky is a great choice for building the pan sauce that finishes the steak. It deglazes the pan, lifts the fond, and adds depth without overwhelming the beef.
Why I like Pendleton Whisky
Pendleton Whisky Original is smooth and balanced, great in the pan or in a glass. Aged in oak and tempered with glacier-fed spring water from Mt. Hood, it gives a clean finish that complements cooking without competing with the beef.
If you prefer a whisky with more bite, Pendleton 1910 Rye brings peppery heat and tobacco notes and is also excellent for gifting.
Table of Contents
- Why I like Pendleton Whisky
- Why you’ll love this Steak au Poivre recipe
- Ingredients
- Pro tip: about the pepper
- Fry prep
- Flavor X Fire & FOOD X Fire
- Steak cooking time
- Whisky peppercorn sauce
- Slice & serve
- What to serve with it
- More steak & fries recipes
- Storage & leftovers
- Recipe card
Why you’ll love this Steak au Poivre recipe
This straightforward take on the classic steak-and-fries dish focuses on contrast: a hot-seared steak, a crust of freshly cracked pepper, and a silky peppercorn cream sauce. No complicated steps — just freshly cracked pepper, good beef stock, heavy cream, and a splash of whisky for depth.
If you enjoy steak-and-fries, try other variations later for inspiration.
Ingredients
- Steak – Your preferred steaks (NY strip or filet), kosher salt, black pepper, neutral oil.
- Fries – Russet potatoes, beef tallow, kosher salt.
- Whisky peppercorn sauce – Pendleton Whisky, beef stock, heavy cream, crushed black peppercorns, green peppercorns, finely chopped shallots, and a little neutral oil or clarified butter.
Pro tip: about the pepper
Use whole peppercorns and crush them just before cooking. Pre-ground pepper lacks the bright bursts of flavor. A blend of black and green peppercorns gives boldness without overpowering the sauce.
Here’s a clear walkthrough so you can get this on the table with minimal fuss.
Fry prep
Cut Russet potatoes into fries and soak them in ice water while you prepare the rest. Heat a Dutch oven or cast-iron pan with beef tallow to about 350°F. Dry the fries well and fry in batches to avoid overcrowding.
Fry the first batch 3–4 minutes, remove and let cool 2–3 minutes, then fry again 4–5 minutes until golden and crispy. Drain on paper towels, season with kosher salt, and keep warm.
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Steak cooking time
Season steaks generously with Salt, Pepper, Garlic (SPG) or kosher salt and freshly cracked black pepper. Let them rest at room temperature for about 15 minutes.
Preheat a grill or cast-iron skillet over medium-high heat, add a splash of hot oil, and sear the steaks about 3–4 minutes per side to build a crust. Cook until the internal temperature reaches about 120°F for medium-rare, then remove and rest steaks 10 minutes before slicing.
Whisky peppercorn sauce
Reduce heat to medium. Add a little oil to the same skillet and soften the shallots 2–3 minutes. Deglaze with Pendleton Whisky, scraping up browned bits. Add beef stock and simmer until reduced by half.
Lower the heat, then stir in crushed black peppercorns, green peppercorns, and heavy cream. Stir until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, loosen it with a splash of beef stock.
Slice & serve
Slice steaks against the grain with a sharp knife and plate with the fries. Spoon the peppercorn cream sauce over the steak and finish with chopped parsley and a light pinch of salt. Serve warm.
What to serve with Steak au Poivre
The dish is complete with steak, fries, and sauce, but a simple green salad with Dijon vinaigrette or roasted vegetables pairs nicely. A glass of whisky or a bottle of red wine suits the meal.
More steak & fries recipes
Grilled Ribeye with Beef Tallow Fries
Chimichurri Marinated Tri-Tip with Grilled Fries
Bacon Wrapped Filets with Bacon Fat Fries
Loaded Steak Fries with Shrimp
Cheese Fries with Chimichurri Steak
Peppercorn Herb Steak and Fries
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat the steak gently over low heat to avoid overcooking. The sauce is best made fresh, though you can reheat a small portion gently if needed.
Filet mignon and New York strip are classic choices, but flank or skirt steak can work if that’s what you have available. Choose a good-quality cut from the meat case.
Yes. Crème fraîche adds a slightly tangy note and works well if you add it over low heat and stir gently to prevent separation.
They are related but different. Steak au Poivre centers on cracked pepper and a creamy pan sauce and is a distinct French classic.
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Steak au Poivre
Ingredients
Steak:
- 2–3 steaks
- 2 tbsp Salt, Pepper, Garlic (SPG) or kosher salt
- Neutral oil, as needed
Fries:
- 2–3 Russet potatoes
- 1 qt beef tallow
- Kosher salt, to taste
Whisky peppercorn sauce:
- ¾ cup beef stock
- ½ cup heavy cream
- ⅓ cup Pendleton Whisky
- 1 tbsp crushed black peppercorns
- 1 tbsp green peppercorns
- 1 tbsp finely chopped shallots
- 1 tsp neutral oil
Instructions
Fries:
- Slice potatoes into fries and soak in ice water until ready to cook.
- Heat tallow to 350°F. Dry fries and cook in batches.
- Fry 3–4 minutes, remove and let cool 2–3 minutes, then fry 4–5 more minutes until golden. Drain and toss with salt. Keep warm.
Sauce:
- In the skillet over medium heat, warm oil and soften shallots 2–3 minutes.
- Deglaze with Pendleton Whisky, scraping up browned bits.
- Add beef stock and simmer until reduced by half.
- Lower heat, add peppercorns and cream, and stir until thickened. Adjust consistency with stock if needed.
Steak:
- Season steaks with SPG and let sit until ready to cook.
- Preheat grill or skillet to medium-high (about 375°F).
- Cook steaks 3–4 minutes per side, flipping to build a crust, until about 120°F internal for medium-rare. Rest 10 minutes.
- Slice against the grain, plate with fries, spoon sauce over the steak, garnish with parsley and a pinch of salt, and serve.
Notes
Why I like Pendleton Whisky
Pendleton Whisky Original is smooth and balanced, making it ideal for cooking and finishing sauces. Its oak aging and use of glacier-fed spring water create a clean, rounded flavor that enhances savory dishes.