Directions

1. Cut potatoes in half lengthwise, then cut those halves in thirds, stack them and cut into same sized strips.  Place cut potatoes in a bowl of ice water for 15 mins., remove and dry completely with a clean kitchen towel.

2. Pat steaks dry and sprinkle all sides with salt and pepper.
3. Heat a large deep-sided chef’s pan or dutch oven over medium high heat and add potatoes when oil is about 325F.  Fry them for about 10 mins.  They will be partially cooked, but not golden yet.  You may need to work in batches, depending upon how many potatoes you used. Remove to a paper towel lined baking sheet.
4. Meanwhile, heat a skillet over medium high heat and add 1-2 Tbsp. extra virgin olive oil.  Pat steaks dry with a paper towel one last time and place in the skillet.
5. Cook steaks for 4-5 mins. per side, sear the edges as well.  Remove when cooked to desired temp. and tent with foil.  Total cooking time will be 10-12 mins., depending on the thickness of the steak. For medium rare, remove at 130-135F. as they will increase in temp as they rest.
6. Increase the oil to 375F and add the fries back in for another 8-10 mins. until golden brown.
7. Meanwhile, heat the skillet to medium heat, add the diced shallot and garlic, cook for 2 mins.
8. Carefully add the cognac and stand back as it may ignite a flame to burn off the alcohol.  Cook for 2-3 mins. until alcohol has burned off.  Add beef stock and reduce 2-3 mins.  Add crushed peppercorns and cream. Stir to combine and simmer for about 5 mins. until slightly reduced and thickened.
9. Place new paper towels down on the baking sheet, remove the fries from the oil and spread them out.  Add them to a large bowl, sprinkle with sea salt and fresh chopped parsley and toss.
10. Serve the sliced steak, topped with the peppercorn sauce alongside the fries.