Steak And Fries

• 2 (6 -8 ounce) filet of beef
• 1 teaspoon fresh fresh coarse ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons cognac
• 6 tablespoons heavy whipping cream
• 1/4 cup beef broth
• 2 large russet potatoes, peeled and sliced lengthwise into med. fries
• vegetable oil
• sea salt
• fresh ground black pepper

1. Remove steaks from refrigerator. Sprinkle with sea salt and press 1/4 teaspoons of pepper into each side of steaks. Set aside.
2. Pat potatoes until very dry with paper towels. Pour vegetable oil in large pot to a level of 1 1/2", (or heat oil as directed in deep fryer). Heat oil to temperature of 270 degrees. Cook potatoes in small batches until tender, 2-3 minutes. Do not allow to brown. Drain potatoes on paper towels and cool completely at room temperature (can make up to 3 hours in advance).
3. Melt butter and olive oil in large, seasoned cast iron skillet over med-high heat. Sear steaks in skillet until browned and crusty, 6-7 minutes a side for medium rare. Transfer steak to warmed platter.
4. Reheat oil in pot to 375 degrees. Ad potatoes and fry until brown and crispy, about 5 minutes. Drain on paper towels and immediately sprinkle with sea salt and pepper.
5. Reheat cast iron skiller to med-high heat. Add Cognac to skillet and cook until liquid evaporates. Add cream and beef broth, boiling until sauce is reduced to about 1/3 cup, scraping to loosen browned bits in skillet. Season to taste.
6. Spoon sauce on individual warmed plates, Top each with fillet. Serve fries along side fillets.

filet of beef, ground black pepper, salt, butter, olive oil, cognac, heavy whipping cream, beef broth, russet potatoes, vegetable oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/steak-and-fries-325220 (may not work)