Ingredients
Directions
Potato Prep
- 1. Peel and cut potatoes into fry-shaped batons.
- 2. Soak cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3. Drain and pat potatoes completely dry.
Blanch Frites
- 4. Heat oil in a large pot to 325°F.
- 5. Fry potatoes in batches for 3–4 minutes until just cooked through but not yet golden.
- 6. Remove frites and drain on a wire rack or paper towels.
- 7. Let frites cool to room temperature.
Sauce Prep
- 8. Roughly crack peppercorns using a mortar and pestle or the bottom of a heavy pan.
- 9. Mince shallots.
- 10. Measure out cognac, beef stock, and heavy cream and set aside.
Steak Prep
- 11. Pat steaks dry with paper towels.
- 12. Press cracked peppercorns firmly onto both sides of each steak.
- 13. Season steaks with salt.
Cook Steak
- 14. Heat a heavy skillet over high heat until very hot.
- 15. Add butter and oil to the pan.
- 16. Sear steaks for 3–4 minutes per side, or until desired doneness is reached.
- 17. Remove steaks from pan and rest on a wire rack or plate tented with foil.
Cook Sauce
- 18. Reduce heat to medium and add minced shallots to the same pan.
- 19. Cook shallots for 1–2 minutes until softened.
- 20. Carefully pour in cognac to deglaze, scraping up browned bits.
- 21. Allow cognac to reduce by half.
- 22. Pour in beef stock and reduce by half again.
- 23. Stir in heavy cream and any remaining cracked peppercorns.
- 24. Simmer until sauce thickens enough to coat the back of a spoon.
- 25. Season sauce with salt and remove from heat.
Second Frites Fry
- 26. Increase oil temperature to 375°F.
- 27. Fry blanched frites in batches for 2–3 minutes until golden and crispy.
- 28. Drain on a wire rack and season immediately with salt.
Plate
- 29. Place steak on the plate and spoon peppercorn sauce over the top.
- 30. Serve frites alongside the steak.