For the Steak Dish 1 Plated Portion:
1. Heat up a cast iron skillet. Season the filet with kosher salt.
2. Add grapeseed oil in the skillet and sear the filet on both sides and cook to medium rare in the oven.
3. Let the steak rest for at least five minutes.
4. Fry the French fries in clarified butter at 375F until nice and crispy, about 3 minutes.
5. Heat up theau poivre sauce.
6. Place a Tbsp of butter in the skillet and baste the filet in the foamy butter to reheat it. Place it on the plate.
7. Spoon the Au Poivre sauce over top of the steak completely covering it.
8. Pull the fries from the fryer and season them with Kosher salt and place them on the plate behind the filet.
9. Crack fresh black pepper on top of the filet
For the Au Poivre Sauce:
1. Caramelize the shallots until well browned.
2. Add the Cognac and bring it to a boil, be careful not to flambé.
3. Reduce the sauce by a little less than half, and blend the sauce with the shallots. Place the sauce back into the pot and add the green peppercorns.
4.Add the black peppercorns, green peppercorns, simmer for 5 minutes.
5.With a hand blender, mixthe peppercorns in the sauce just until the peppercorns are broken up butnot pureed into the sauce.
6.Finish with Fleur de sel.
For the Blanched French Fries:
1. Cut fries and place in a large prep sink. Fill with water and run your hands though the fries and water to release the starch. Drain water and repeat the processes until water runs clear.
2. Drain fries in a colander and drain well.
3.Fry in clarified butter for 1 minute and 30 seconds with both baskets half full at 250F. Remove from fat, place on to a tray lined with parchment spread evenly, and refrigerate. Do not use until completely cold
To Fry the Fries:
1. Deep fry French fries in clarified butter at 375F. Fry until crispy about 3 minutes. Season in a bowl with kosher salt per order
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