STEAK FRITES AU POIVRE
[VOL. 03]
i’m jeremy fall, chef, restaurateur, and founder of drugstore.
this is SUPERMARKET. a weekly newsletter about food, culture, and why your microwave deserves more respect.
episode two of my new cooking show dropped on instagram recently. it’s called WAVES, and it’s basically SUPERMARKET in video form - except you get to see me actually cook instead of just reading about it.
it’s steak frites au poivre. the french bistro classic, stripped of white tablecloths and steak knives, rebuilt for a microwave. crisp frozen fries, thin-sliced steak, and a peppercorn sauce that goes molten in a ramekin.
watch it below and follow @microwave for more.
STEAK FRITES AU POIVRE
bright chile, melted cheese, microwave-crisp edges
this isn’t the white-tablecloth french-bistro version.
it’s steak frites stripped down to what matters: hot fries, a quick-seared steak, and a peppercorn sauce that goes molten in the microwave.
in this dish, the sauce cooks the steak.
INGREDIENTS
8 oz. thinly sliced steak
1/2 cup frozen organic thicker fries
1 tbsp organic avocado oil
Sea salt
Organic cracked black pepper
1 tbsp butter
1/4 cup crushed black peppercorns
1/4 cup beef stock
1/4 cup coconut cream (or similar dairy-free option)
1/2 tsp Worcestershire sauce
INSTRUCTIONS
1. CRISP THE FRIES.
spread frozen fries on a microwave-safe plate. drizzle with avocado oil. microwave on high for 4–5 minutes, flipping halfway, until golden and crisp.
2. MAKE THE AU POIVRE.
in a microwave-safe ramekin, combine butter, crushed black peppercorns, beef stock, coconut cream, and worcestershire sauce. microwave until warm and slightly thickened, stirring once.
3. PLATE & SERVE.
place the warm steak over the hot fries and pour the hot au poivre sauce on top, letting the heat finish cooking the steak. season with sea salt and cracked black pepper.
PRODUCT HIGHLIGHT
au poivre lives or dies on the pepper.
organic cracked black peppercorns aren’t just spice - they’re complex. the bite cuts through the butter and cream, turning fries and steak into something brasserie-level.
grab a jar with weight to it, whole peppercorns you actually grind down fresh. it’s the difference between background seasoning and the main event.
DRUGSTORE MATCHA CHIA PUDDING
what goes into our matcha chia pudding? only the finest, freshest, flavor-filled ingredients. but it’s more than delicious - it’s doing good for your body too.
organic matcha powder, chia seeds, coconut yogurt, coconut water, maple syrup, vanilla collagen, raspberries, and unsweetened coconut flakes. clean, bright, and built to keep you going.
it’s the kind of dish that looks too pretty to eat but is better when you do. body care, but in a drugstore cup.
PAIR IT WITH:
whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify.
this week’s flavor match is “Time Moves Slow” by BADBADNOTGOOD, Samuel T. Herring - slow, smoky, and layered, just like fries drowning under peppercorn cream. it’s french café energy, rebuilt for the microwave.
want it bolder? crack in extra black peppercorns.
want it creamier? add another spoon of coconut cream.
eat it straight over fries like this, or swap in sweet potato fries if that’s your vibe. either way, the sauce does the heavy lifting.
see you next week.
JEREMY
lastly, your thoughts are always greatly appreciated and make this newsletter better each week. if you've got a minute, i'd love to hear from you in the poll below.
