Steak Frites

2 12-ounce russet potatoes, peeled, cut lengthwise into 1/3x1/3-inch sticks
vegetable oil (for frying)
2 8-ounce beef tenderloin steaks (each about 1-1/4 to 1-1/2 inches thick)
2 teaspoons coarsely cracked white peppercorns
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
2 tablespoons Cognac
6 tablespoons heavy whipping cream
1/4 cup beef broth
fleur de sel or coarse kosher salt

Wrap potatoes in paper towels; pat dry. Pour enough vegetable oil into heavy large pot to reach depth of 1-1/2 inches. Attach deep-fry thermometer to pot and heat oil to 260F to 270F. Working in about 4 batches, cook potatoes until tender but not brown, 3 to 4 minutes per batch. Using slotted spoon, transfer potatoes to paper towels to drain. Reserve pot with oil. Cool potatoes completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Sprinkle steaks with salt. Press 1/2 teaspoon white pepper onto each side of each steak. Melt butter with oil in heavy medium skillet (do not use nonstick) over high heat. Add steaks and cook until deep brown and crusty and cooked to desired doneness, about 5 minutes per side for rare. Transfer steaks to plates. Add Cognac to skillet and cook until liquid evaporates, about 1 minute. Add cream and beef broth. Boil until mixture is thick and reduced to 1/3 cup, scraping up browned bits, 3 to 4 minutes. Season sauce to taste with salt. Spoon sauce over steaks.

Meanwhile, reheat oil in pot to 365F to 375F. Add precooked potatoes and cook until browned and crisp, stirring often, 4 to 5 minutes. Transfer to paper towels to drain. Sprinkle fries with fleur de sel and pepper. Divide fries between plates and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user METTLEMETAL.