Steak au poivre

Step 1

Scrub the potatoes well and slice into 1cm (½-inch) thick sticks. Place them in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until they are just tender but still hold their shape.

Step 2

Drain the potatoes, then spread them out on a wire rack over a tray to catch any excess water. Let them air dry for at least 30 minutes. The drier, the better for frying.

Step 3

Heat oil to 160°C (320°F). Fry the potatoes in batches until pale golden and just set on the outside, but not fully cooked. Remove, drain, and let cool for 35-40 minutes.

Step 4

Generously season both sides of the steaks with salt and freshly cracked black pepper.

Step 5

In a cast iron skillet over medium-high heat, add a drizzle of oil. When the oil begins to smoke slightly, add the steaks. Press them firmly with a spatula or a clean pan for good contact with the skillet. Cook, flipping every 45-60 seconds, until they reach your desired doneness.

Step 6

Remove the steaks from the pan, place them on a wire rack, and let them rest while you make the sauce.

Step 7

Reduce the skillet heat to medium-low, then carefully add the brandy to deglaze the pan, scraping up any browned bits. Add the beef stock and green peppercorns, allowing the stock to reduce by about one-third.

Step 8

While the sauce is reducing, heat the oil to 180°C (350°F). Fry the potatoes again for 7-10 minutes, or until golden brown and crispy. Drain briefly on paper towels and season with salt.

Step 9

Once the stock has reduced, add the butter and stir in the heavy cream, allowing the sauce to simmer until it reaches a silky consistency. Taste and adjust seasoning as needed.

Step 10

Pour the peppercorn sauce over the steaks and serve with a generous pile of French fries to enjoy alongside. Enjoy!