Prepare the potatoes

• Cut the russet potatoes into even batons.
• Rinse in cold water and dry thoroughly.

First fry the frites

• Heat the frying oil to 150 °C.
• Fry the potatoes until pale and tender, then drain.

Sear the steak

• Season the steaks generously with salt and cracked black pepper.
• Heat the avocado oil in a frying pan until smoking.
• Sear the steaks on both sides until deeply browned.

Baste the steak

• Add the butter, rosemary, thyme and sage.
• Baste the steaks continuously with the foaming butter.
• Rest the steaks on a rack.

Start the green peppercorn sauce

• Melt the butter in a saucepan.
• Sweat the shallots until soft.
• Add the green peppercorns and cook briefly.

Flambé with Cognac

• Pour in the Cognac and flambé to burn off the alcohol.
• Scrape up the browned bits from the pan.

Finish the sauce

• Stir in the heavy cream and Dijon mustard.
• Simmer until the sauce thickens, then season with kosher salt.

Second fry the frites

• Raise the oil to 190 °C.
• Fry the potatoes again until golden and crisp.
• Drain and season with flaky salt, parsley and Parmigiano Reggiano.

Plate and serve

• Slice the rested steaks against the grain.
• Serve with the frites and spoon the green peppercorn sauce over the steak.