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Ingredients
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Steaks & seasoning
Green peppercorn — cognac sauce
Frites (fries)
Method
Frites (fries)
- 1
Prep potatoes
Wash and peel the potatoes (peeling optional). Cut into 1/3–1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch, then drain and pat completely dry with clean kitchen towels or paper towels.
- 2
Par-cook (optional double-fry or oven method)
For best texture, par-cook fries: Heat oil in a deep fryer or a deep heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until tender but not colored. Remove and drain on paper towels. Alternatively, toss with 1–2 tbsp oil and roast at 400°F (200°C) for 12–15 minutes until just tender.
- 3
Finish fries
Raise oil temperature to 375°F (190°C). Fry par-cooked fries in batches 2–3 minutes until golden and crisp. If using the oven method, increase oven to 450°F (230°C) and roast the par-cooked fries for another 10–12 minutes, turning once, until crisp. Transfer to a bowl, season immediately with fine sea salt, black pepper and optional garlic powder, and toss to coat. Keep warm while you cook steaks and make sauce.
Steaks & seasoning
- 4
Bring to room temperature & season
Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (use the listed amounts as a guide; adjust to taste).
- 5
Sear steaks
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan and sear, without moving, 3–4 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) while cooking another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Transfer steaks to a cutting board, tent loosely with foil and rest for 5–7 minutes.
Green peppercorn — cognac sauce
- 6
Sauté shallot & green peppercorns
After removing steaks from the pan, lower heat to medium and add 2 tbs unsalted butter to the same skillet. Add the finely minced shallot and sauté 1–2 minutes until translucent. Add the drained crushed green peppercorns and sauté 30 seconds to release aroma.
- 7
Flambé with cognac (optional)
Carefully add the cognac. If comfortable, tilt the pan away from you and ignite with a long lighter to burn off the alcohol (flambé) — or simply let it simmer and reduce for 30–45 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- 8
Reduce with stock & finish
Add the beef stock and simmer briskly until reduced by about half (about 2–3 minutes). Stir in the Dijon mustard and heavy cream, simmer 1–2 more minutes until the sauce coats the back of a spoon and is slightly thickened. Stir in fresh thyme leaves if using, and season to taste with up to 1 tsp salt (adjust depending on stock/salt already used). If sauce is too thin, reduce a little longer; if too thick, thin with a splash of stock. Remove from heat and swirl in any steak resting juices and a small knob of butter if desired for shine.