Bistro Steak Recipe

Season the Steak

Sprinkle the hanger steak with salt and black pepper on both sides. Allow it to sit at room temperature for about 30 minutes before cooking.

Cook the Steak

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5-10 minutes before slicing.

Deglaze the Pan

After removing the steak, add cognac to the same skillet over medium heat, scraping up any browned bits from the bottom of the pan.

Make the Sauce

Add beef stock and bring to a simmer. Stir in the green peppercorns and heavy cream. Cook for about 5-7 minutes until the sauce thickens slightly. Remove from heat and whisk in butter until melted. Season with salt and black pepper to taste.

Prepare the Potatoes

Peel the russet potatoes and cut them into thin strips to make frites.

Fry the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches for about 4-5 minutes or until golden brown. Remove and drain on paper towels, then sprinkle with salt to taste.

Mix the Ingredients

In a bowl, combine mayonnaise, Dijon mustard, fresh herbs, lemon juice, and minced garlic. Stir until well combined.

Season to Taste

Add salt to taste and mix again. Refrigerate until ready to serve.