Steak Au Poivre with Brandy Sauce and Duck Fat-Fried Potatoes with Tarragon Vinegar - James Martin Chef

Ingredients

• 2 tbs coarsely ground black peppercorns
• 1 tbs Smoked Butcher’s Salt
• One 12-oz ribeye steak
• 3 tbs unsalted butter
• 2 sprigs fresh thyme
• 2 garlic cloves, smashed
• 2 tbs butter
• 1 tbs finely chopped shallot
• 1 garlic clove, finely chopped 1/4 cup brandy
• 1/3 cup quality beef stock
• 2 tbs heavy cream
• 1 tbs olive oil
• 6 oz baby spinach
• 3/4 cup Champagne vinegar or white wine vinegar
• 8 sprigs fresh tarragon
• 2 lb russet potatoes, peeled, cut into 1-inch pieces
• Duck fat, for deep-frying
• 2 sprigs rosemary, cut into 1/2-inch pieces
• 1 tbs chopped fresh flat-leaf parsley
• Flaky salt or fleur de sel