Ingredients

Step by step

1. Remove the steaks from the fridge 1-2 hours before cooking to remove the chill and dry out slightly.
2. Meanwhile, soak the potato sticks in slightly salted cold water. Leave for 15 minutes before draining and spreading out on a baking tray lined with kitchen paper. Pat dry to remove any excess moisture, then leave for another 15 minutes before giving a final pat.
3. In a pan deep enough to cook the fries, pour vegetable oil to a depth of 1cm. Heat the oil over a medium-high heat until it reaches 140°C. Fry the potato sticks in 2 batches, stirring occasionally to prevent sticking, until tender but not coloured – around 3-4 minutes per batch. Transfer the cooked fries to a lined baking tray in a single layer and leave to drain.
4. Pat any excess moisture from the steaks with kitchen paper then season well with the salt and pepper. Heat a heavy-based pan over a medium- high heat; once hot, sear the steaks for 1-2 minutes on each side, pressing down occasionally, until well browned. Remove one steak and stand the other on its fatty edge, cooking until browned – about 30 seconds. Remove from the pan and repeat with the other steak. Return both steaks to the pan with 2 tablespoons of the butter and the garlic and cook for 1-2 minutes over a medium-low heat, turning the steaks often and basting with the butter. Remove from the pan and let rest, loosely covered with foil.
5. While the steaks are resting, reheat the oil used to cook the fries to 175°C – this will take a while, so keep an eye on it. Meanwhile, remove the garlic and half of the juices from the steak pan (leaving all the steak residue) and add the shallot and thyme leaves. Sauté over a low heat for 3-4 minutes until the shallot has softened. Add the brandy, scraping the bottom of the pan, and simmer for 2-3 minutes until the liquid has mostly reduced. Whisk in the mustard followed by the remaining butter, then remove from the heat and whisk in the cream with a good splash of the juices from the resting steaks. Cover to keep warm.
6. Once the oil is at the correct temperature, add half of the fries and cook for about 2 minutes or until deeply golden all over. Transfer to a plate and season with salt. Repeat with the remaining chips.
7. Serve the steak drizzled with the sauce, with the fries and a green salad on the side.