Crack the peppercorns

• Crush the black peppercorns coarsely in a mortar or under a pan.
• Spread the cracked pepper on a plate.

Coat the beef

• Season the beef tenderloin with salt.
• Roll the beef in the cracked pepper until fully coated on all sides.

Sear the beef

• Heat the neutral oil in a frying pan over high heat.
• Sear the beef on all sides until a dark crust forms.
• Add the butter, crushed garlic and thyme, and baste the beef with the foaming butter.

Rest and chill

• Transfer the beef to a plate and let it rest.
• Chill it in the fridge so the centre stays rare and firm for slicing.

Make the ponzu-style dressing

• Mix the soy sauce, rice vinegar, sesame oil and grated ginger in a bowl.
• Stir in the sliced spring onion.

Fry the fries

• Heat the oil in a deep fryer.
• Fry the potatoes until golden and crisp, then drain and season with salt.

Slice and serve

• Slice the chilled beef thinly against the grain.
• Arrange the slices on a plate, spoon over the dressing and serve with the fries.