Season and chill the steak

• Tie the fillet steaks with butcher's twine to make them thicker and give a nicer shape.
• Salt the steaks heavily on all sides.
• Leave them uncovered in the fridge for a few hours to season from the outside in and dry the surface for a better crust.

Sear the steak

• Preheat a heavy-based frying pan for a few minutes, then add neutral oil and the steak.
• Move the steak around the pan to build up a nice golden crust.

Baste with butter, garlic and thyme

• Turn the heat down and add the butter, garlic and thyme.
• Keep basting the steak until the internal temperature reaches about 47 °C (or it feels like the fleshy part below your thumb).

Rest the steak

• Set the steak aside to rest on a wire rack while you make the sauce.

Start the peppercorn sauce

• In the same pan, soften the finely diced shallot with the coarsely ground black peppercorns.
• Add the brandy and let it reduce by about half.

Finish the sauce

• Add the beef stock and let it reduce by about half again.
• Stir in the Dijon mustard and the double cream.
• Simmer until thick and glossy, coating the back of a spoon.

Slice the steak

• Remove the string from the rested steak.
• Slice it in half across the way.

Plate and serve

• On a warm plate, spoon on a generous amount of peppercorn sauce and spread it into one consistent layer.
• Place the steak on top with a pile of salty fries.
• Finish with flaky salt and fresh black pepper.