Steak au Poivre with Pommes Frites

• 500 g Yukon Gold potato
• 900 ml Sunflower oil
• 2 pieces Beef steak, about 2.5 cm thick
• 2 tsp Black peppercorns
• 30 g Unsalted butter
• 1 medium Shallot
• 60 ml Cognac
• 150 ml Double cream
• 1 tsp Dijon mustard

1. Peel the potatoes, then cut into 8 to 10 mm chips. Rinse well, then soak in cold water for 10 minutes to remove excess starch.
2. Meanwhile, crush the peppercorns coarsely using a mortar and pestle or the base of a pan. Pat the steaks dry, then press the pepper onto both sides so it adheres well.
3. Drain the chips and dry them very thoroughly with a clean tea towel. Heat the sunflower oil in a large pot to 160°C (320°F). Fry the chips in batches for 5 to 6 minutes until pale and tender but not coloured, then lift out and set aside.
4. Heat a large frying pan over medium-high heat and add half the butter. Sear the steaks for 2 to 4 minutes per side (depending on thickness) until well browned, then transfer to a warm plate to rest for 5 minutes.
5. Lower the heat to medium and add the remaining butter to the pan. Finely chop the shallot, add it to the pan, and cook for 1 to 2 minutes until softened. Carefully pour in the cognac and simmer for 1 to 2 minutes, scraping up the browned bits.
6. Stir in the double cream and Dijon mustard, then simmer gently for 2 to 4 minutes until silky and lightly thickened. Return the steaks (and any resting juices) to the pan for 30 to 60 seconds to warm through, spooning sauce over the top.
7. Increase the oil temperature to 190°C (375°F). Fry the chips in batches for 2 to 4 minutes until deep golden and crisp, then lift out and drain well. Serve the steaks with the cognac cream sauce and the hot pommes frites.

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