1. Heat the oven and cook the fries according to packet instructions. Once the steak has come to room temperature lightly oil on both sides and season generously with salt.
2. Heat a pan untilvery hot over a continuous high heat. Once the pan is smoking hot, turn down toa medium heat. Place the steaks rind/fat side down and hold in place for 2minutes to render the fat.
3. After 2 minutes, lay the steak down in the pan and leave to fry for 2 minutes - no touching, lifting or moving. After 2 minutes, flip the steaks and leave to fry for a final 2minutes.
4. Add the butter, garlic, rosemary and thyme. Baste the steaks with the herb butter for just a further minute before removing from the pan and allowing to rest whilst you make the pan sauce.
5. Add the additional butter to the pan along with the sliced shallots and fry over a medium heat for2 - 3 minutes until the shallots begin to soften. Stir in the dijon mustard before adding the peppercorns, stock and double cream. Bring the sauce to a rapid simmer and allow to reduce for 3 - 4 minutes until the sauce is a thick, creamy consistency.
6. Remove the chips from the oven. Combine the salt and rosemary in a small bowl before tossing through the warm chips. Place in a bowl ready to serve.
7. Place the rested steak on a serving board before using a sharp knife to slice into thick pieces. Pour half the sauce into a bowl for dipping whilst spooning the remaining sauce straight on the sliced steak.
8. Serve and enjoy immediately!
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