← Nouns Cooking · French

Ingredients

• 700 g floury potatoes (Maris Piper or russet), cut into 1 cm chips
• 1.5 l vegetable or peanut oil, for deep-frying
• 2 sirloin, rib-eye or entrecôte steaks (about 250 g each, 2.5 cm thick)
• flaky salt and black pepper
• 25 g Butter
• 2 sprigs Thyme
• 1 Shallot, finely chopped
• 2 tbsp Green peppercorns in brine, drained and lightly crushed
• 50 ml Brandy or cognac
• 200 ml Beef stock
• 150 ml double (heavy) cream
• 1 tsp Dijon mustard

Method

1. Soak the chips in cold water for 30 min to wash off the surface starch, then drain and dry them thoroughly on a clean tea towel.
2. Heat the oil in a large, deep pan to 160°C (320°F), filling it no more than a third full. Fry the chips in two batches for 6–8 min until soft and pale but not coloured. Drain on kitchen paper.
3. Take the steaks out of the fridge 20 min ahead, pat dry and season generously. Heat a heavy frying pan over high heat until smoking, then sear the steaks for 2–3 min per side for medium-rare. Add the butter and thyme for the last minute and baste. Rest on a warm plate.
4. For the sauce, lower the heat to medium and soften the shallot in the steak pan for 1 minute. Add the peppercorns and brandy and let it bubble away by half, then add the stock and boil for 3 min. Stir in the cream and mustard and simmer for 2 min until it coats a spoon. Add the steak resting juices.
5. Meanwhile, heat the oil to 180°C (350°F) and fry the chips again for 2–3 min until crisp and deep golden. Drain, salt them straight away and serve with the steaks and sauce.

Tips

• Never leave hot oil unattended, keep a lid nearby, and add the chips slowly so the oil does not bubble over.
• The first fry can be done hours ahead; the second fry takes minutes, so the chips arrive piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Serious Eats