For The Steak

• 8-oz hanger steak (or cut of choice)
• salt
• pepper
• Cajun seasoning (optional)
• 2 tbsp unsalted butter

For The Sauce

• 2 tbsp chopped shallots
• ½ cup cognac
• 1 tbsp canned green peppercorns, drained
• 1 cup veal or beef stock
• 1 sprig of thyme, leaves only
• 1 tbsp unsalted butter

Garnish

• cornichon pickles (optional)

For Homestyle Fries

• potatoes sliced into French fry cut
• canola oil - enough to fill a pan halfway for frying
• salt
• pepper

Special Equipment: for Homestyle Fries

• slotted spoon or spider skimmer

Prepare the Steak

1. Preheat oven to 350º
2. In a large hot skillet, add 2 tbsp of the butter and brown the butter
3. Season steak on both sides with salt, pepper and Cajon seasoning (optional)
4. Place steak in brown butter until a crust is formed, about 2 minutes on one side. Flip steak over and sear 3-4 minutes. Place in oven at 350º and cook for 3-4 minutes for medium rare, 4-5 for medium, 5-7 for medium-well
5. Remove steak from the oven and let rest in a cool place for 5 minutes

Make the Peppercorn Au Jus

1. In the same pan used to cook the steak, add shallots and sauté over medium heat. Remove pan from heat and add cognac. Flambe gently. Add thyme, veal stock and reduce almost all the way. Whisk in 1 tbsp butter until melted
2. Check seasonings and add salt and pepper if necessary

Make Homestyle Fries

1. Slice potatoes into French fry cut and place in boiling salted water. Cook for 3 minutes. Drain and place on a towel to dry
2. Heat canola oil in a pot. Place fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper

Plate & Serve

1. Place fries on the plate with steak and drizzle with sauce. Enjoy!