Steak au Poivre with Haricots Verts & Pommes Frites

Prep time: 25 min | Cook time: 15 min | Servings: 2

Recreate the classic Parisian bistro experience of Bar Nîmes in Stockholm. This recipe features tender beef fillets resting on sautéed spinach, draped in a silky, spicy peppercorn sauce, and served with crisp green beans and fries.

• Ingredients

  Main Component

  • 2 Beef tenderloin steaks (about 200g / 7 oz each)

  • 15ml (1 tbsp) Neutral oil

  • 15g (1 tbsp) Unsalted butter

  • 4g (1 tsp) Kosher salt

  • 150g (5.3 oz) Fresh haricots verts (French green beans), trimmed

  • 300g (10.5 oz) Frozen thin-cut french fries (pommes frites)

  Sauce/Dressing

  • 15g (2 tbsp) Whole black peppercorns, coarsely crushed

  • 1 Shallot, finely minced

  • 45ml (3 tbsp) Cognac or brandy

  • 120ml (1/2 cup) Beef bone broth

  • 120ml (1/2 cup) Heavy cream

  Garnish

  • Flaky sea salt to taste

• Instructions

  1. Bake or fry 300g (10.5 oz) french fries according to package instructions until completely golden and crisp; keep warm.

  2. Blanch 150g (5.3 oz) haricots verts in boiling salted water for 3 minutes, drain, and toss with a touch of butter.

  3. Season steaks with 4g (1 tsp) salt and press 15g (2 tbsp) crushed peppercorns firmly onto both sides of the meat.

  4. Heat 15ml (1 tbsp) oil and 15g (1 tbsp) butter in a skillet over medium-high heat until hot.

  5. Sear steaks for 3–4 minutes per side for medium-rare; remove from pan and let rest on a warm plate.

  6. Reduce heat to medium, add minced shallot to the remaining pan fat, and sauté for 1 minute until soft.

  7. Pour in 45ml (3 tbsp) cognac off the heat, return to flame, and carefully flambé or let reduce until nearly evaporated.

  8. Whisk in 120ml (1/2 cup) beef broth, scraping up browned bits, and boil down by half.

  9. Pour in 120ml (1/2 cup) heavy cream; simmer gently for 3 minutes until the pepper sauce is thick and silky.

  10. Pour a generous pool of hot pepper sauce onto the base of two wide white plates.

  11. Slice the rested tenderloin steaks in half to reveal the tender pink interior, then arrange over the sauce.

  12. Tuck the warm haricots verts next to the steaks and serve immediately with a side bowl of crispy pommes frites.

Recipe inspired by restaurant

Bar Nîmes

Serve with

Zucchini Salad with Green Peas & Pecorino

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