Steak Frites with Au Poivre Sauce

Begin by peeling 2 large Russet potatoes.

Using a mandoline slicer, thinly slice the peeled potatoes into shoestring-style strips.

Place the sliced potatoes in a large bowl filled with ice water and let them soak to remove excess starch.

Drain the potatoes and pat them thoroughly dry with a kitchen towel.

Mince 1 small shallot and 3 cloves of garlic (2 for steak, 1 for sauce).

Place 2 tablespoons of mixed peppercorns in a resealable bag and crush them using a mug or meat mallet.

Heat a large skillet over high heat. Once hot, add the 1.5 lb ribeye steak (which should have been presalted and at room temperature for almost 2 hours) to the pan.

Sear the steak for a few minutes on one side until a crust forms, then flip it.

Add 2 whole garlic cloves, 3 sprigs of fresh thyme, and 2 tablespoons of unsalted butter to the pan. Baste the steak with the melted butter and aromatics until desired doneness is reached.

Remove the cooked steak from the pan and let it rest on a cutting board.

In the same pan with the steak drippings, add the 1 small minced shallot, 1 minced garlic clove, and the 2 tablespoons of crushed mixed peppercorns. Sauté until fragrant.

Add 1 tablespoon of unsalted butter to the pan and stir until melted and combined with the shallot mixture.

Deglaze the pan by pouring in 0.25 cup of brandy or Cognac, scraping up any browned bits from the bottom of the pan.

Pour in 0.5 cup of heavy cream and stir continuously until the sauce thickens to your desired consistency.

In a separate deep pot or deep fryer, heat 4 cups of vegetable oil to 350-375°F (175-190°C). Carefully add the dried potato strips and fry until golden brown and crispy.

Remove the fried potatoes using a spider strainer and place them in a bowl.

Season the hot fries immediately with salt to taste.

Slice the rested ribeye steak against the grain into desired portions.

Plate the sliced ribeye steak.

Spoon a generous amount of the creamy au poivre sauce over the steak.

Serve the crispy shoestring fries alongside the steak and sauce.