Steak Frites with Bone Marrow Au Poivre
There are a few dishes that never fail to impress. Steak frites is one of them. Add a silky, punchy bone marrow au Poivre sauce, and it goes from “nice dinner” to “chef's table at home.” The best part? It’s not hard. With a bit of prep and good timing, this is a dish anyone can nail, whether you're cooking for two or a table of friends.
This one’s personal for me. When I first met Rach, she didn’t eat steak. I didn't push it, everyone’s got their thing. But one night, I made this. A good cut of beef, crisp frites, and that sauce. She took one bite, then another. Now, this is one of her favourite things I cook. There’s something about the combination rich, peppery, and luxurious that just makes people stop and pay attention. It’s a reminder that great food doesn’t need to be complicated, but it should always feel a little special.
Feeding a few people we opted for an dry aged scotch fillet and a bone in Ribeye.
It’s a classic for a reason: well-seared beef and salty fries. But the real magic? It’s the sauce. I think people often overlook sauces at home, but they’re the thing that separates a decent meal from a memorable one. In Michelin-star kitchens, the saucier station is one of the most important roles. That’s not by accident—sauces are where the finesse lives.
This bone marrow au poivre? It’s got depth, richness, and just enough edge to wake up your palate. The marrow melts into the sauce, rounding out the sharpness of the pepper and cognac with a velvety backbone. Once you make it, you’ll start wondering what else you can drizzle it over.
Choosing the Right Cut
Right, dry aged O’connor ribeye. Left, Rangers Valley Scotch Filet BMS 9+
There’s no one “right” steak for this, but a few shine brighter than others:
Flank Steak – Affordable, deeply flavorful, perfect for slicing across the grain. Underrated.
Sirloin / Bistecca – Meaty and satisfying with a natural chew. A solid go-to (One of my absolute favourites).
Côte de Boeuf – That bone-in ribeye drama. Perfect for date night showmanship.
Tomahawk – Impressive, yes. Subtle? Not so much. Save it for a group where your friends can tease you about being a wanker..
Dry-Aged Cuts – If you’ve got access, this is one of the best ways to let those earthy, funky notes shine. The sauce won’t overpower—it’ll amplify.
I like to sous vide the steak to get a perfect, edge-to-edge cook. After that, I finish it in a carbon steel pan with olive oil, butter, garlic, thyme, and rosemary. Basting during the sear adds flavour and gets that deep, caramelised crust. It’s a method that delivers every single time.
Let’s Talk About Sauce
Bone Marrow
Bone marrow isn’t something I used to reach for. It felt like a restaurant-only ingredient—one of those things you order when you’re out but never buy yourself. That changed once I realised how simple and powerful it is in a sauce.
For this au poivre, I use roasted bone marrow combined with shallots, cracked black pepper, and a splash of cognac. The key to making it sing? A proper demi-glace. I make mine in batches and keep it frozen—it gives the sauce that deep, glossy backbone you usually only get in high-end kitchens. But if you don’t have demi-glace on hand, don’t stress. A good-quality beef stock will absolutely get you there.
The marrow brings a velvety richness, the cognac sharpens the edges, and the reduction pulls it all together into a sauce that tastes far more involved than it is.
“Pro tip: If you’ve got time, soak the marrow in salted water overnight before roasting. It pulls out excess blood and gives you a cleaner, more refined flavour. Short on time? Even a few hours helps. No time at all? Roast and roll—you’ll still end up with a seriously impressive sauce.”
This isn’t just about steak and fries—it’s about building something that feels intentional. It’s that “I thought about this” moment when someone takes their first bite and realises it’s not just another weeknight dinner.
If you’re looking for a dish that:
Feels elevated but is easy to execute,
Makes a killer impression on a date or a group of friends,
And reminds you that good cooking is mostly about care, timing, and a little butter—
Then this one’s for you.
Steak Frites with Bone Marrow Au Poivre Sauce
A restaurant-level dish you can pull off at home—with a sauce that steals the spotlight.
Ingredients
Instructions
- Prep Potatoes - Peel (optional) and cut into 1 cm thick matchsticks or use a mandolin. Soak in cold water for at least 30 minutes, ideally a few hours. Drain and dry thoroughly.
- First Fry - Heat oil to 160°C (320°F). Fry potatoes in batches for 5–6 minutes until just tender. Don’t let them brown. Remove and drain on a rack or paper towels.
- Second Fry - Increase oil to 190°C (375°F). Fry again for 2–3 minutes until golden and crispy. Season with sea salt immediately. Optional: add parsley or Parm.
- Season Steak & Sous Vide - Season steaks generously with salt and pepper. Vacuum seal or use the water displacement method in a zipper bag. Sous vide at 54°C (129°F) for 1–2 hours depending on thickness.
- Sear & Baste - Heat carbon steel or cast iron pan until smoking hot. Add olive oil. Sear steaks 1–2 minutes per side until crust forms. Add butter, garlic, thyme, and rosemary. Baste generously.
- Rest 5 minutes before slicing.
- Prep Marrow - Soak marrow bones in salted water overnight to purge blood and improve flavor. Rinse, then roast at 230°C (450°F) for ~15 minutes until bubbling. Scoop out marrow.
- Build the Sauce - Sauté shallots in a bit of butter until translucent. Add crushed peppercorns and stir for 1 minute.
- Deglaze with cognac, let it reduce by half.
- Add demi-glace and bone marrow. Simmer until slightly thickened.
- Finish with 1 tbsp butter off heat. Season to taste.
- Plate it Up - Slice steak and arrange with frites. Spoon the bone marrow sauce generously over the top.
- Serve immediately with a crisp salad or glass of bold red.
Notes
Prep Marrow (Optional but Recommended)
Soak marrow bones in salted water overnight to purge blood and improve flavor.