Description
A delicious recipe for Pepper Steak with Fries, featuring a perfectly cooked ribeye steak and crispy homemade fries.
Ingredients
Scale
- 1 pound ribeye steak
- 2 tablespoons black peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (for garnish)
- 4 medium russet potatoes
- Vegetable oil (for frying)
Instructions
- Preheat your oven to 200°F to keep the cooked steak warm.
- Peel the russet potatoes and cut them into thin strips. Rinse under cold water and pat dry.
- Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F. Fry the potato strips in batches for 4-5 minutes until golden brown. Drain on paper towels and season with salt.
- Crush the black peppercorns coarsely and rub the steak with salt. Press the crushed peppercorns onto both sides of the steak.
- Heat olive oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare. Add butter during the last minute of cooking.
- Remove the steak and let it rest for 5-10 minutes, covered loosely with aluminum foil.
- In the same skillet, add beef broth and scrape up browned bits. Simmer and reduce by half, then stir in heavy cream and Dijon mustard. Season with salt.
- Slice the rested steak against the grain, serve with frites, drizzle sauce over the steak, and garnish with parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sauce.
- Try using sweet potatoes instead of russet potatoes for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 2g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg