Prepare and soak the potatoes

• Thoroughly wash the potatoes, leaving the skins completely on.
• Cut them into thick sticks and soak them in a large bowl of cold water to release excess starch.

Parboil the potatoes

• Transfer the drained potatoes to a pot of cold salted water.
• Bring to a boil and cook until slightly softened but still holding their shape.

Cool and freeze the potatoes

• Drain well and place them immediately into cold water to stop the cooking process.
• Spread them out flat on a tray and let them cool down completely.
• Place the tray into the freezer until frozen solid.

First fry

• Heat the frying oil to 160°C / 325°F.
• Fry the frozen potatoes until lightly golden but not browned.
• Remove and let them cool.

Sear the steak

• Pat the steak completely dry with paper towels and season with salt.
• Heat a heavy skillet over high heat and sear the steak on each side to build a deep crust.

Baste with butter and aromatics

• Lower the heat slightly, then add a large knob of butter, the rosemary and the crushed garlic to the pan.
• Spoon the foaming butter over the steak continuously, then remove it to rest.

Start the peppercorn sauce

• In the same pan with the steak juices, add the chopped shallot and crushed peppercorns.
• Warm over medium heat until fragrant.

Finish the sauce

• Pour in the cream and bring to a simmer, scraping the bottom of the pan.
• Cook until the sauce reduces and thickens.

Second fry

• Crank the frying oil to 190°C / 375°F.
• Fry the potatoes a second time until deeply brown, golden and crispy.

Plate and serve

• Slice the rested steak.
• Toss the hot frites with salt.
• Plate the steak with the cream sauce and chives, and serve the skin-on frites with plenty of grated Parmesan on top.