There are few things more satisfying than a perfectly cooked medium-rare steak. Add a rich, velvety peppercorn sauce and a side of crispy sweet potato fries, and you’ve got a meal worthy of any upscale steakhouse—but one that you can enjoy in your own kitchen. This dish is bold, indulgent, and surprisingly easy to prepare, making it the ideal centerpiece for a romantic dinner, special celebration, or elevated weeknight treat.

Who This Recipe Is For

This recipe is for the home cook who loves gourmet food but doesn’t want to spend hours in the kitchen. If you’re a steak enthusiast, a fan of creamy sauces with a peppery bite, or someone who appreciates a well-balanced plate with rich and sweet flavors, this one’s for you. It’s also perfect for anyone looking to impress dinner guests or simply enjoy a high-quality meal without dining out.

Why You’ll Love This Dish

• Restaurant-quality at home: Save money and skip the reservation.

• Customizable doneness: You’re in control—no need to send it back to the kitchen!

• Flavor explosion: Creamy, savory, sweet, and spicy all in one dish.

• Balanced indulgence: Sweet potato fries offer a healthier spin while staying crispy and satisfying.

Ingredients at a Glance

For the Steaks:

• 2 boneless steaks (ribeye, strip, or filet mignon; 1.5–2 inches thick)

• Kosher salt & freshly cracked black pepper

• 1 tbsp olive oil

• 1 tbsp butter

• 1 clove garlic (smashed)

• 1 sprig fresh rosemary or thyme

• Optional garnish: rosemary sprigs

For the Creamy Peppercorn Sauce:

• 1 tbsp butter

• 1 shallot, finely minced

• 1 tbsp green or black peppercorns (lightly crushed)

• ¼ cup cognac or brandy (or beef broth as substitute)

• ¾ cup heavy cream

• 1 tsp Dijon mustard

• Salt to taste

• 1 tsp chopped parsley or thyme (for color and freshness)

For the Sweet Potato Fries:

• 2 medium sweet potatoes, peeled and cut into fries

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper to taste

Kitchen Equipment You’ll Need

• Cast iron skillet or heavy-bottomed frying pan

• Tongs

• Sharp knife & cutting board

• Sheet pan lined with parchment paper

• Oven

• Small saucepan or same skillet for sauce

• Meat thermometer (recommended)

• Spatula or slotted spoon

Step-by-Step Instructions

1️⃣ Sweet Potato Fries

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss fries with olive oil, smoked paprika, garlic powder, salt, and pepper.

3. Spread fries in a single layer on a parchment-lined baking sheet. Avoid overcrowding to ensure crispness.

4. Roast for 25–30 minutes, flipping halfway, until fries are golden and crispy on the edges.

🔥 Pro Tip: Soak fries in cold water for 30 minutes beforehand to draw out starch—this helps them crisp up even more!

2️⃣ Cook the Steaks

1. Remove steaks from the fridge 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

2. Season generously with kosher salt and cracked black pepper on both sides.

3. Heat a skillet over high heat. Add olive oil, then sear steaks for 2–3 minutes per side to create a deep, golden crust.

4. Reduce heat to medium. Add butter, smashed garlic, and fresh rosemary or thyme.

5. Baste steaks by spooning melted butter over them for about 1 minute.

6. Optional: For thicker cuts, transfer the skillet to a 400°F (200°C) oven and cook until the internal temp reaches 130°F (54°C) for medium-rare.

7. Let steaks rest for 10 minutes, loosely tented with foil.

📏 Chef’s Note: Always slice against the grain for maximum tenderness.

3️⃣ Make the Creamy Peppercorn Sauce

1. In the same skillet (drain excess fat if needed), melt 1 tbsp butter over medium heat.

2. Add minced shallot and sauté until soft, about 1–2 minutes.

3. Stir in crushed peppercorns and deglaze the pan with cognac (or broth), scraping up any flavorful brown bits. Simmer 1–2 minutes to reduce.

4. Stir in heavy cream and Dijon mustard. Simmer 3–5 minutes until slightly thickened.

5. Season with salt and finish with chopped parsley or thyme.

🍷 No cognac? Use beef broth with a splash of Worcestershire sauce for depth.

Plating & Presentation

A little finesse goes a long way:

• Use a dark ceramic or matte plate for contrast and elegance.

• Fan out the sliced steak, slightly overlapping.

• Spoon the peppercorn sauce generously over the top, letting it naturally flow around the meat.

• Arrange crispy sweet potato fries on the side, garnished with fresh rosemary.

• Finish with a final crack of black pepper and a drizzle of sauce for that steakhouse-style finish.

Variations & Customizations

• Filet Mignon Fancy: Use filet mignon for a luxe, melt-in-your-mouth experience.

• Spicy Twist: Add a pinch of chili flakes or cayenne to the fries or sauce.

• Herbaceous Upgrade: Add a splash of truffle oil to the fries before serving.

• Low-Carb Swap: Replace fries with roasted cauliflower or garlic green beans.

Leftover Storage Tips

This dish is best fresh, but leftovers can still shine with proper storage:

• Steak: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water.

• Sauce: Refrigerate in a sealed container for up to 3 days. Reheat slowly, stirring to restore texture.

• Fries: Store separately; re-crisp in a 425°F oven for 5–8 minutes.

❄️ Freezing not recommended for the sauce, as the cream may separate upon thawing.

Food & Drink Pairings

🍷 Wine:

• Red: A bold Cabernet Sauvignon, Malbec, or Syrah enhances the richness of the sauce and steak.

• White: An oaked Chardonnay works surprisingly well with the cream and pepper notes.

🍹 Cocktails:

• Old Fashioned, Whiskey Sour, or a classic Manhattan match beautifully.

🥤 Non-Alcoholic:

• Sparkling water with lemon or a cranberry shrub offers a bright contrast.

🥗 Sides:

• Arugula salad with lemon vinaigrette

• Sautéed spinach with garlic

• Buttered green beans with almonds

Frequently Asked Questions (FAQ)

What if I don’t have a meat thermometer?

Use the finger test to estimate doneness:

• Rare: feels soft like the fleshy base of your thumb

• Medium-rare: a little firmer

• Well-done: quite firm

Can I use a different cut of steak?

Absolutely. This method works with sirloin, strip, or tenderloin. Just adjust the cooking time based on thickness.

How do I avoid soggy fries?

Spread fries out in a single layer and don’t overcrowd the pan. Flip them halfway and roast at a high temp.

Can I make this dairy-free?

Yes. Substitute the cream with coconut cream or a dairy-free alternative, and use olive oil instead of butter.

Is there a vegetarian version?

Swap steak for grilled portobello mushrooms and use vegetable broth in the sauce.

Final Thoughts

This Medium-Rare Steak with Creamy Peppercorn Sauce and Sweet Potato Fries is the perfect blend of indulgence, balance, and sophistication. Whether you’re cooking for a special someone or indulging in a self-care steak night, this recipe brings the full steakhouse experience right to your kitchen—without the dress code or the bill.

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Bon appétit! 🥩🍟