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1
Season the steaks with salt.
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2
In a coffee grinder, add the peppercorns and coarsely ground.
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3
With a small knife, spread a tablespoon of mustard on one side.
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4
Pack the peppercorns into the steak.
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5
Turn the steaks over and spread another tablespoon of mustard.
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6
Pack the peppercorns into the steak on the second side.
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7
In a large skillet, over medium heat, add the oil.
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8
When the oil is hot, add the steaks and sear for 4 to 5 minutes on each side.
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9
Remove the steaks from the pan.
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10
Using a mandoline, fitted with a waffle blade, cut the potatoes thinly, in a criss-cross motion, to form a waffle like chip.
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11
Fry until golden brown, about 4 to 5 minutes, stirring occasionally for overall browning.
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12
Remove and drain on paper towels.
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13
Season with salt.
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14
Set aside.
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15
Add the shallots and garlic to the pan.
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16
Saute for 15 seconds.
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17
Carefully add the brandy and flame.
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18
Add the demi-glace, cream and mustard.
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19
Mix well.
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20
Bring the liquid to a simmer and cook for 1 minute.
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21
Add the steaks back into the pan and continue to cook for 1 minute on each side.
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22
Remove the steaks and place in the center of each plate.
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23
Stir the parsley into the sauce and spoon on top of each steak.
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24
Serve each steak with a pile of the potatoes
