Time: 1 hour.
Complexity: easily
Servings: 8

Make a sophisticated appetizer of pepper steak on a slice of fried potato with caramelized onions. Pepper steak, or steak au poivre as it's called in France, is the most tender filet mignon, pan-fried in butter and coated with a mixture of crushed peppercorns. Make mini sandwiches with it, but instead of bread, use a circle of fried potato as a base. To get the extra crispiness, soak the potatoes in cold water for 24 hours until most of the starch is released. Top the fried slices with caramelized onions and a slice of juicy pepper steak and enjoy it with your loved ones for a special occasion.

Ingredients:

• 0.6 kg potatoes (about 4 medium tubers)
• 2 tbsp (30 g) butter
• 1 red onion, chopped
• 1 white onion, chopped
• 2 shallots, thinly sliced
• 1 tbsp fresh thyme
• 2 tsp. brown sugar
• 3-4 tbsp brandy
• 1 teaspoon Worcestershire sauce
• 2 tsp sherry vinegar
• 4 tsp ground peppercorns
• 2 filet mignon steaks (4 cm thick; about 220 g each), each cut into 4 slices
• Vegetable oil, for frying
• 1/4 cup sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, butter, red onion, shallots, thyme, brown sugar, brandy, Worcestershire sauce, sherry vinegar, white peppercorns, black pepper, beef, sour cream

We recommend

Preparation:

Step 1
• The day before serving, slice the potatoes into 0.5 cm thick slices and place them in a bowl of cold water. Refrigerate for 24 hours, changing the water several times. (This will ensure your fried potatoes are extra crispy.)
Step 2
• Melt 1 tablespoon (15 grams) butter in a large saucepan over medium heat. Add the red onion, white onion, shallot, thyme, 1/2 teaspoon salt, and a few grinds of pepper. Sauté, stirring, until the onion is soft, 30 minutes. Stir in the brown sugar, brandy, and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar, then pour into a bowl.
Step 3
• In a large bowl, combine 3 teaspoons of crushed peppercorns and 1 teaspoon of salt. Add the steak and toss to coat, rubbing the pepper into the meat. Melt the remaining 1 tablespoon (15 g) of butter in a large skillet over medium-high heat until browned. Add the steak and cook, turning, until browned on all sides, about 6 minutes. Transfer to a cutting board and let rest for 10 minutes.
Step 4
• Meanwhile, drain the potatoes and pat them dry. Transfer to a large saucepan; add 2 inches of vegetable oil. Fry over medium heat, stirring occasionally, until golden brown, about 20 minutes. Transfer with a slotted spoon to a baking sheet; season with salt. (The potatoes can be fried 2 hours in advance and reheated in the oven at 300°F (150°C) just before assembling.)
Step 5
• Slice the steak thinly. Spread a little of the onion mixture on each potato slice; top with a steak slice and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon of crushed pepper.

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