Pink Peppercorn Steak Frites  | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 3 large russet potatoes (peeled and cut into ¼ inch batons)
• 1 tbsp white vinegar
• Canola oil (for frying)
• Kosher salt
• 2 -1 inch thick steaks of choice (I used Denver steak*)
• Kosher salt and pepper (to taste)
• 2 tsp shiitake mushroom powder**
• Olive oil
• 3 tbsp unsalted butter
• 2 fresh bay leaves (or dried)
• A few sprigs of fresh thyme
• 3 cloves of garlic (smashed)
• 2 small shallots (minced)
• 1 tablespoon pink peppercorns (crushed)
• ⅓ cup Cognac or brandy
• ½ cup beef stock
• ½ cup heavy cream
• Thinly sliced fresh chives