Steak au poivre, pommes à la lyonnaise | @home

Ingredients

• 2 filets steak of 200 g each
• 1 tablespoon of chopped shallots
• 1 garlic clove chopped finely
• 1 tablespoon of mignonette (crushed peppercorn)
• Fine salt p/m
• 2 tablespoons of crème fraîche (cultured cream)
• 300 ml beef stock
• 50 ml brandy
• 2 tablespoons of fresh green peppercorn rinsed from brine (1 tablespoon crushed / 1 tablespoon whole )
• 2 tablespoons vegetable oil
• 50 g butter, unsalted
• 2 sprigs of thyme
• 1 garlic clove, crushed with the back of the knife
• Three large potatoes peeled and cut in slices 1 cm thick
• Vegetable oil 3 tablespoons spoon ( or duck fat)
• 1 onion sliced ( not too thin or it will burn during cooking process) red or brown , which ever you prefer
• 1 tablespoons spoon chopped Fresh parley
• Fine salt / black pepper