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Ingredients
  • subheading: For the Steak:
  • 2 boneless ribeye or filet mignon steaks, about 1.5 inches thick
  • 2 tablespoons whole black peppercorns
  • Kosher salt, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ¼ cup shallots, finely chopped
  • ½ cup beef broth
  • ¼ cup heavy cream
  • ¼ cup cognac or brandy
  • Fresh parsley, finely chopped for garnish
  • subheading: For the Truffle Frites:
  • 2 large russet potatoes
  • 2 tablespoons truffle oil
  • Sea salt, to taste
  • Freshly grated Parmesan cheese
  • Fresh parsley, finely chopped
  • 2 cloves garlic, minced
Steps
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