Backstrap Steak Frites with Creamy Peppercorn Bourbon Sauce

Looking for a fancier recipe and presentation for your venison backstrap? Then this classic steak frites with creamy bourbon peppercorn sauce is going to be right up your alley. Steak frites appear on countless menus around the world. The name just sounds fancier than steak and French fries, which is what it is at its core.

Slice the backstrap and layer it over the fries before spooning on the peppercorn bourbon cream sauce.

To spice things up a bit, we top the pairing with a creamy pan sauce we make in the same skillet we cooked the backstrap in. It features heavy cream and Evan Williams Realtree Outdoorsman Edition Bourbon, so you know it’s gonna be good. As with any recipe that uses a high proof alcohol in the sauce, be careful when adding the bourbon to the hot skillet, it can and will flame up. Don’t panic, the flames will only last a few seconds, but don’t lean over pan, either, or you’ll lose an eyebrow.

Expect the sauce to flame when the bourbon is added but don’t panic. It will only last a few seconds.

If your backstrap is nearing 2 pounds, cut it in half for two equal-sized sections. Season it with salt, black pepper, and garlic. Set aside to rest.

Cut large backstraps in half and season well before searing.

To a Dutch oven or heavy pot, add 2 inches of vegetable oil for fries. Heat the oil to 350 degrees.

While the oil heats, add 1-2 tablespoons of oil and 2 tablespoons of butter to a cast iron skillet over medium heat.

Flip the backstrap often to evenly cook it to your desired doneness level.

Once the oil starts to smoke a bit and the butter begins to brown, add the seasoned backstrap to the skillet, browning each side well before turning. Sear the backstrap for a total of 8-10 minutes, depending on thickness, to desired doneness. While the backstrap cooks, add the fries to the hot oil. Cook according to package instructions. Remove the fries to a paper-lined platter once they are done.

Remove the backstrap from the skillet. Place on a warmed plate and loosely tent with foil.

Rest the backstrap before slicing.

Add the remaining tablespoon of butter to the skillet. Add the garlic and cook for 2-3 minutes to soften.

Start the sauce by adding butter to the pan and scraping up the bits left from cooking the backstrap.

Stir in the flour until you have a light blonde roux, about 3-5 minutes. Add the beef broth, Worcestershire sauce, and heavy cream, then stir in the cracked black pepper, salt, and whole grain mustard. Bring the mixture to a light boil, stirring constantly. Once the sauce starts to thicken, add the bourbon. Don’t stand over the skillet, as the bourbon may flame. Continue stirring until the sauce is thick enough to coat the back of a spoon. Move the pan from the heat and hold the sauce warm.

Slice the rested backstrap into thin medallions. To plate, start with a bed of French fries, then top with sliced backstrap and spoon over the bourbon peppercorn cream sauce.