Steak au poivre with brandy sauce and French fries

Trim the excess fat and the bone off the steak.

Grind the black peppercorns in a mortar and pestle.

Dry the steak, salt it, then rub and press the crushed pepper onto both sides with the fingers and palms.

Cover with greaseproof paper and leave at least half an hour and up to three hours; the longer the better.

Make the French fries and set out the beef stock, brandy or cognac and butter for the sauce.

Heat a cast iron skillet over moderately high heat with the oil and butter; once the butter foam begins to subside, add the steak.

Cook about three minutes per side for medium rare, regulating the heat so the butter is very hot but not burning.

Season with salt and keep the steak warm.

Pour the fat out of the pan; over moderately high heat add butter and the shallot and cook for a minute.

Add the beef stock, deglaze, scraping up the coagulated juices, and boil down rapidly.

Add the brandy and boil a minute or two until the alcohol evaporates.

Off the heat, swirl in the softened butter a little at a time so the sauce does not split.

Second attempt: render fat trimmed from the steak, add butter and melt until the foam subsides, then cook the steak two minutes a side over medium high heat and sear the edges.

Take the steak off the heat, season with salt, check the temperature aiming for 130, and rest while the fries are fried a second time.

Second attempt: the steak was still rare after four minutes in total, so it went back in the reserved cooking fat for more time per side until there was some resistance when pressed.

Cut the steak into strips and plate with the fries and sauce.