Steak au poivre with pomme frites

Instructions

1. Peel the potatoes, cut into 1 cm - 1½ cm thick batons and place in a container of cold water. Refrigerate overnight or for at least 8 hours.
2. Drain the potatoes and pat dry. Pour the oil into a heavy based saucepan and heat to 140˚C. Add the potatoes and fry for 6 minutes or until almost tender but not coloured. Remove with a slotted spoon and drain on paper towel. Stand for 30 minutes. Reserve the oil in the pan.
3. Meanwhile, for the pepper sauce, melt the butter in a small saucepan over medium heat. Add the shallot and stir for 2-3 minutes or until translucent. Add the peppercorns and stir for 30 seconds. Carefully add the brandy and simmer until reduced by half. Add the Worcestershire sauce and simmer until reduced by half. Add the veal jus and bring to the boil. Simmer until reduced by half, then add the cream and simmer until reduced by half again. Remove from the heat and set aside until ready to serve.
4. Preheat the oven to 210˚C.
5. Place a heavy-based ovenproof frying pan over high heat. Add the butter, season the beef with salt and pepper and add to the pan. Cook on both sides until golden, then transfer the pan to the oven and cook for 8 minutes on each side or until the internal temperature reaches 53˚C. Remove from the oven, transfer the steaks to a wire rack and rest in a warm place while you finish the chips.
6. Reheat the chip frying oil to 180˚C. Add the blanched chips and fry, turning regularly for 9-10 minutes or until golden and crisp. Drain on paper towel and season with sea salt.
7. To serve, bring the pepper sauce back to a simmer. Place the beef on serving plates and spoon over the sauce. Serve with pomme frites and green salad.