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1
Preheat the oven to 400 degrees F.
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2
Grind whole peppercorns in a spice grinder or with a mortar and pestle until course.
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3
Brush 2 tablespoons of the mustard on the steaks, and season on each side with 1/2 teaspoon of the salt and ground peppercorns.
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4
Heat a large skillet until very hot.
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5
Add some oil and sear steaks until well browned and crisp on 1 side, about 3 minutes.
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6
Flip steaks and put the skillet in oven for about 5 minutes, for medium-rare.
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7
Remove steaks from the oven.
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8
Place steaks on a dish and cover with aluminum foil to keep warm.
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9
Place the skillet over medium heat.
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10
Add the shallots and cook until soft, about 2 minutes.
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11
Season with salt and pepper.
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12
Add the green peppercorns, then the wine and cook until the liquid has reduced by half.
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13
Whisk in the veal stock and cream and bring to a simmer.
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14
Spoon the sauce over the steaks and serve immediately with the Frites.
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15
Place the potato slices in a bowl of water.
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16
Let stand 15 minutes.
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17
Drain, rinse under cold water, and drain again.
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18
Pat dry with towels.
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19
Heat enough oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F. Add the potatoes in batches and cook until just crisp but still yellow, about 5 minutes.
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20
Remove from the pan with a slotted spoon and drain on paper towels.
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21
Sprinkle with salt and herbs and serve immediately.
