Ingredients
- 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
Description
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