Directions

1. Scrub the potatoes well and slice into 1cm (½-inch) thick sticks. Place them in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until they are just tender but still hold their shape.
2. Drain the potatoes, then spread them out on a wire rack over a tray to catch any excess water. Let them air dry for at least 30 minutes. The drier, the better for frying.
3. Heat oil to 160°C (320°F). Fry the potatoes in batches until pale golden and just set on the outside, but not fully cooked. Remove, drain, and let cool for 35-40 minutes.
4. Generously season both sides of the steaks with salt and freshly cracked black pepper.
5. In a cast iron skillet over medium-high heat, add a drizzle of oil. When the oil begins to smoke slightly, add the steaks. Press them firmly with a spatula or a clean pan for good contact with the skillet. Cook, flipping every 45-60 seconds, until they reach your desired doneness.
6. Remove the steaks from the pan, place them on a wire rack, and let them rest while you make the sauce.
7. Reduce the skillet heat to medium-low, then carefully add the brandy to deglaze the pan, scraping up any browned bits. Add the beef stock and green peppercorns, allowing the stock to reduce by about one-third.
8. While the sauce is reducing, heat the oil to 180°C (350°F). Fry the potatoes again for 7-10 minutes, or until golden brown and crispy. Drain briefly on paper towels and season with salt.
9. Once the stock has reduced, add the butter and stir in the heavy cream, allowing the sauce to simmer until it reaches a silky consistency. Taste and adjust seasoning as needed.
10. Pour the peppercorn sauce over the steaks and serve with a generous pile of French fries to enjoy alongside. Enjoy!