Peppercorn-Crusted Steak Diane with Pommes Sautées

Place potato cubes in a pot of cold salted water. Bring to a boil and cook for 5-7 minutes until slightly tender but not falling apart. Drain well and let steam dry in the colander for 5 minutes.

Pat steaks dry with paper towels. Season generously with salt on both sides. Press the coarsely crushed peppercorns firmly into both sides of the meat to create a crust.

In a large non-stick pan, heat 15ml vegetable oil and 30g butter over medium-high heat. Add the par-boiled potatoes in a single layer. Fry, turning occasionally, until golden brown and crispy (about 12-15 minutes). Add crushed garlic and rosemary in the last 2 minutes.

While potatoes finish, heat the heavy-bottomed skillet over high heat. Add 15ml neutral oil. Once smoking, carefully place steaks in the pan. Sear for 2-3 minutes per side for medium-rare.

Remove steaks from the pan and set aside on a warm plate to rest (aim for internal temp 52°C/125°F for rare, 57°C/135°F for medium-rare). Do not clean the pan.

Reduce heat to medium. Add minced shallots to the steak pan (add a small knob of butter if dry). Sauté for 1 minute until softened. Add minced garlic and cook for 30 seconds.

Remove pan from heat or turn off gas flame temporarily. Add Cognac. Return to heat and carefully ignite to flambé, or simply boil rapidly until alcohol smell dissipates and liquid reduces by half.

Stir in beef stock, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes to reduce slightly. Lower heat and stir in heavy cream. Simmer gently until sauce coats the back of a spoon.

Return steaks and any resting juices to the pan, turning to coat in the sauce. Warm through for 30 seconds. Sprinkle with chives and serve immediately with the crispy potatoes.