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Steak and Chips with Peppercorn sauce

Ingredients
4 large potatoes (Sebago, Russet Burbank, King Edward or Dutch Creams) washed
4 x 300g sirloin steaks
sea salt and black pepper, for seasoning
beef tallow, for frying
2 shallots, finely diced
2 cloves garlic, finely chopped
55g can green peppercorns, drained
60ml (¼ cup) brandy
500ml (2 cups) beef stock
60ml (¼ cup) cream

Method
Step 1: Prep the steaks and potatoes
Place the steaks on a wire rack over a tray and season generously with salt. Leave at room temperature for 1 hour to dry brine.
Slice the potatoes into 2cm thick long sticks.
Place in a large saucepan of cold salted water and bring to the boil over high heat.
Reduce heat and simmer for 10 - 12 minutes, until tender but not falling apart.
Drain and transfer to a wire rack over a tray. Place in the freezer until chilled.
Step 2: Cook the chips
Heat the tallow in a deep frying pan to 140°C (285°F) for deep frying.
Cook the potatoes in batches for 8-10 minutes, then drain on a wire rack over a tray.
Place in the freezer to chill again, or they can be frozen at this point until you want to cook to serve.
Step 3: Cook the steaks
Pat the steaks dry with some paper towels.
Heat a heavy based frying pan over medium high heat.
Cook steaks, turning every 30-45 seconds, until internal temperature reaches your desired doneness.
Transfer to a wire rack to rest.
Add the shallots to the pan, saute for 1 minute to soften. Stir in garlic and peppercorns and season with black pepper. Cook for a further minute.
Add the brandy and flambe, shaking pan until flame subsides. Stir in stock and bring to a simmer. Cook for 5 minutes until the sauce is reduced by half. Add in the cream and check the seasoning, add salt if needed.
Step 4: Cook the chips again, and serve
Increase the tallow temperature to 180°C (355°F). Cook the chips again in batches for 5-6 minutes, until golden and crisp. Drain, then toss in a large bowl with salt.
Slice the steaks and serve drizzled with pepper sauce and chips on the side.