Steak Frites Bites

1: The day before, peel and slice potatoes extremely thin using a mandolin.

2: Toss the potatoes in melted butter, salt, and rosemary.

3: Line the pan with parchment and layer the potatoes stacked inside.

4: Fold parchment over the top of potatoes and press down. Bake at 300°F for 2-3 hours until fork tender.

5: Place the potatoes in the fridge overnight with weights on top.

6: Sit steak on the counter for 30 mins before cooking to bring to room temp. Season with steak rub.

7: Sear steak over medium-high heat, flipping after a few minutes. Baste with butter, garlic, and rosemary until internal temperature is 125°F. Let the steak rest.

8: In the same pan, deglaze with cognac over medium heat, then stir in broth and cream. Add peppercorns, simmer until thickened, and season to taste.

9: Pull out potatoes, flip over the pan, cut into rectangles, and fry until crispy and golden brown.

10: Assemble steak, potato, sauce, and garnish with chives. Enjoy!