Next level steak frites

Method

• step 1

  To make the sauce, melt the butter in a small pan over a low heat and cook the shallots gently for 5 mins until soft but not coloured. Stir in the peppercorns and flour, then pour in the brandy, allowing it to bubble for a few minutes until a paste forms. Add the stock and simmer for 10-15 mins until slightly thickened, then stir in the cream and mustard. Season to taste, then leave to cool. Will keep chilled for up to three days or frozen for three months. Defrost overnight in the fridge, then reheat until piping hot.

• step 2

  When ready to cook, season the steaks with salt and pepper, then set aside while you make the frites. Peel the potatoes, then cut into neat chips, about the thickness of a pencil. Rinse, then pat dry using a clean tea towel. Put the chips in a deep saucepan or small wok (they should come no more than a third of the way up the pan) and pour over enough oil to just cover. Put the pan over a medium heat, bring the oil to a simmer and carefully stir the chips using a wooden spoon. Turn up the heat to high so the oil bubbles quickly, and fry the chips, stirring occasionally so they don’t stick, until crisp and golden – the whole process will take 15-20 mins. Scoop the cooked chips out onto a train lined with kitchen paper using a slotted spoon, and set aside. (If you want to save even more time and effort, use an air fryer to cook frozen fries until crisp and golden.)

• step 3

  Meanwhile, heat a drizzle of oil in a large, heavy frying pan until very hot and sear the steaks for 1-2 mins on each side until deeply browned and cooked to your liking. Add the butter and thyme to the pan, and baste the steaks for 30 seconds. Transfer to a warm plate to rest for a few minutes.

• step 4

  Pour away any excess fat from the pan, then spoon in the peppercorn sauce. Warm for 1-2 mins, scraping up any browned bits from the base. Pour in any resting juices from the steak. Plate each serving, or bring the steaks to the table on a board with bowls of frites and watercress and a small pan of the sauce, or serve on the side for dipping.