Steak au Poivre Sandwich with Overnight Sourdough baguettes
This Steak au Poivre Sandwich features tender pepper-crusted steak, a luxurious mushroom cream sauce, and crispy shoestring fries, all served on crusty overnight sourdough baguettes for a true bistro-style sandwich. Packed with bold French flavors, this steak sandwich recipe is perfect for anyone craving a gourmet, restaurant-quality meal at home.
Ingredients you’ll need:
- baguette, homemade or store-bought
- filet mignon, or sirloin
- salt
- black peppercorns
- butter
- olive oil
- garlic
- rosemary
- beef stock
- heavy cream
- mushrooms
- dijon
- shallots
- parsley or chives, for garnishing
What is Steak au Poivre?
Steak au Poivre is a classic French steak dish made with a tender cut of beef—most often filet mignon—coated in cracked black peppercorns and seared until perfectly cooked.
After the steak is cooked, the pan is used to make a rich sauce with butter, shallots, cream, and often cognac or brandy, which balances the heat of the pepper with deep, savory flavor. The result is a bold yet elegant dish that’s known for its peppery crust, silky sauce, and steakhouse-style richness.
TIPS for Making the Crispiest Shoestring Fries:
- Use the right potatoes: Russet potatoes are best—they’re high in starch and low in moisture, which helps fries crisp up.
- Cut evenly: Uniform, thin shoestring cuts cook evenly and prevent soggy fries.
- Soak in ice-cold water: Soak for at least 30 minutes to remove excess starch, then drain and dry thoroughly.
- Dry completely: Pat potatoes very dry with towels—any moisture will cause steaming instead of frying.
- Double-fry method: Fry once at 325°F (165°C) until just tender, rest, then fry again at 375°F (190°C) until golden and crispy.
- Don’t overcrowd the oil: Fry in small batches to maintain oil temperature.
- Season immediately: Salt the fries as soon as they come out of the oil so seasoning sticks.
- Serve right away: Shoestring fries lose crispness quickly, so enjoy them hot.
What cut of steak is best for Steak au Poivre?
Traditionally, filet mignon is used because it’s tender and cooks quickly, but sirloin, strip steak, or ribeye also work well.
What kind of pepper should I use?
Use whole black peppercorns, cracked coarsely. Pre-ground pepper is too fine and won’t create the signature crust or flavor.
How much pepper is too much?
Steak au poivre is meant to be bold, but not overwhelming. A thick, even coating on both sides is classic—excess can be brushed off before searing.
Cook with me!
Steak au Poivre Sandwich with Overnight Sourdough baguettes
Ingredients
For the Sourdough Baguette:
- 1 batch Overnight Sourdough Dough *recipe here
For the Steak:
- 2 Filet Mignon Steaks or sirloin
- 2 tsp. Fine Sea Salt
- 4 tbsp. Peppercorns crushed
- 2 tbsp. Olive Oil
- 2 Garlic Clove peeled and smashed
- 2 tbsp. Unsalted Butter
- 2 sprigs Rosemary
For the Mushroom Cream Sauce:
- 8 oz. Sliced Mushrooms washed and sliced
- 2 Shallots thinly sliced
- 2 tbsp. Brandy or white wine
- 3/4 cup Beef Stock
- 3/4 cup Heavy Cream
- 1 tsp. Dijon Mustard
For the Shoestring Fries:
- 4 Russet Potatoes
- 2-3 cups Frying Oil such as a neutral olive oil
- Fine Sea Salt
Instructions
To Make the Sourdough Baguettes:
- Make a batch of my sourdough bread dough. Complete up to Step 8.
- Using a knife or bench scraper, divide the dough into three equal pieces. On a floured surface, gently stretch each into appx. 10″ long logs, then stretch out the sides to 3″ wide. Pick up the sides to pinch together and create a baguette like shape. Gently tug the ends to create a pointed tip on both ends.
- Line a large baking pan with parchment paper, then generously dust with cornmeal or flour. Add the shaped baguettes seam-side down. Cover with Saran Wrap and place in the fridge overnight.
- The next morning, preheat the oven to 450F. Dust the baguettes and score with 3-4 slits on top of each. If the baguettes flattened overnight, gently tuck the edges to help shape up again.
- Bake for 15-20 minutes, rotating the pan halfway through baking, until deeply golden brown. Let rest for at least 30 minutes before slicing.
To Make the Filet Mignon:
- Preheat oven to 375F. Line a small baking pan with parchment paper.
- Salt both sides of the steak, then place uncovered in the fridge for 30 minutes.
- TIP: This would be a good time to start on the shoestring fries.
- In the meantime, crush the peppercorns in a blender or mortar and pestle. Place in a shallow bowl.
- Press one side of each filet mignon into the crushed peppercorns to coat.
- Place a stainless steel or cast iron skillet over medium high heat. Add the olive oil to heat up for 1 minute, until glistening.
- Add the steak peppercorn-side down to sear untouched for 3 minutes. Flip then add the butter, smashed garlic, and rosemary. Sear another 2-3 minutes, until deeply golden, basting the steak in the aromatic butter.
- Transfer the steak to the prepared pan to finish cooking in the oven for 4-8 minutes, or until desired doneness.
- Let rest at least 5 minutes before slicing into 1/2″ thick slices.
To Make the Mushroom Cream Sauce:
- In the same skillet, remove the garlic and rosemary. Add the thinly sliced shallots and 1 teaspoon leftover crushed peppercorns to the leftover butter.
- Saute for 2-3 minutes, until tender and fragrant.
- Add the sliced mushrooms to cook down, about 2-3 minutes.
- Add the brandy and stir until mostly evaporated.
- Stir the beef stock, heavy cream, and dijon. Cook on Medium Low heat until thickened, about 6-8 minutes. If needed, whisk in 1 tablespoon flour.
To Make the Shoestring Fries:
- Wash and pat dry the russet potatoes.
- Use a mandolin to thinly slice, then slice with a kitchen knife into thin strips.
- Place in a large bowl, then add 1-2 cups of ice cubes and 1 teaspoon salt. Stir and set aside for 30 minutes.
- Drain the fries then transfer to a kitchen cloth to pat very dry.
- Heat up a few inches of frying oil in a skillet over medium heat, until glistening and about 375F.
- Working in batches, fry the potato strips until deeply golden and crispy.
- Transfer with a slotted spoon to a paper towel-lined plate to drain excess oil. Season with salt while still warm.
To Assemble the Sandwiches:
- Slice the baguettes in half lengthwise. Layer with the sliced steak, mushroom cream sauce, and freshly chopped parsley or chives.
- Add the top half to sandwich, then enjoy warm with the shoestring fries.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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So tasty and fun to make with family! Also easiest and stress free sourdough recipe I’ve used. No complicated steps lol
My baguettes weren’t great, but hey it’s my first time making them, but the steak with the mushroom cream sauce?!? Divine. I toasted my bread and that saved it. Thanks for the recipe.