Serves 4
Sauce Au Poivre
Melt the butter in a heavy-based frying pan over medium heat until foamy.
Add the diced shallots and sauté for 3–5min until softened, without colour.
Add the garlic and continue to sauté until fragrant.
Add the brandy and carefully flambé (this step is optional — you may simply allow the brandy to simmer).
Reduce the liquid by half, until slightly thickened and the bubbles begin to slow.
Add the white wine, peppercorns, thyme and bay leaf, continuing to reduce the liquid by half again. Stir in the beef demiglace and simmer gently for 10–15min, until the sauce lightly coats the back of a spoon.
Stir through the heavy cream and check for seasoning and acidity, adjusting with salt or a small spoon of the peppercorn brine if needed.
Remove thyme stems and bay leaf before serving.
The Steak
Take the steaks out of the fridge, 30min before cooking, to temper.
Pat the steaks dry with paper towel and season liberally with sea salt and cracked black pepper.
Heat beef tallow (or cooking oil) in a cast iron skillet over high heat until shimmering and just beginning to smoke.
Lay the steaks in carefully, being sure not to overcrowd the skillet (you may need to sear in batches).
Cook over high heat to medium rare (52–54°C internal temperature), turning every minute or so to ensure an even crust.
For steaks 2.5–3cm thick, this will take approximately 4–6min total.
Rest the steaks for 10–15min before carving.
Slice against the grain.
French Fries
Fry the French fries at 180°C (350°F) in a deep fryer or heavy pot of oil for 2–3mim until golden and crisp, or according to the packet instructions.
Drain on greaseproof paper or a tea towel and season with sea salt.
To Serve
Divide the fries between four plates.
Lay the carved steaks beside the fries and spoon the sauce over the steaks ensuring the peppercorns are divided evenly between all plates.
Tips
The sauce itself is better made a day ahead, giving all elements the time to mesh.
Use some left-over brine from the peppercorns to help bring some acidity to the sauce, without being overpowering.
