Steak frites with peppercorn sauce

Crush mixed peppercorns in a mortar and pestle.

Heat the pan the steak was seared in to medium, add the crushed peppercorns and toast until fragrant.

Add the reserved sous vide juices and beef broth and reduce by about half, a couple of minutes.

Add a little cream and a shot of Worcestershire; no extra pepper. Swirl in a little butter and take off the heat.

Plate fries, the steak cut into big strips, the peppercorn sauce, parmesan and a little parsley.