Steak au poivre with chunky chips and baby broccoli

Celebrate Bastille Day with this French-inspired steak served with chunky potato chips and creamy pepper sauce.

• 2 teaspoons sea salt flakes
• 1 tablespoon cracked black pepper
• 4 Coles Australian Beef Porterhouse Steaks
• 2 tablespoons extra virgin olive oil
• Vegetable oil, to deep-fry
• 800g white potatoes, cut into 2cm-thick chips
• 20g butter
• 1 small brown onion, sliced
• 2 garlic cloves, crushed
• 55g can green peppercorns, drained
• 1/2 cup (125ml) dry sherry
• 300ml thickened cream
• Steamed baby broccoli, to serve

1. Step 1

   Combine salt and black pepper on a plate. Rub steaks with 1 tablespoons olive oil. Press both sides in the salt mixture to coat. Heat remaining olive oil in a large frying pan over medium-high heat. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate. Rest, covered, for 5 mins.

2. Step 2

   Heat the vegetable oil to 180C in a saucepan over medium heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Cook the potato chips, in batches, for 5 mins or until golden and crisp.

3. Step 3

   Melt the butter in the frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until softened. Add the garlic, remaining black pepper and green peppercorns. Cook for 30 secs or until fragrant. Add sherry. Cook for 2 mins or until almost all evaporated. Add cream. Cook, stirring, for 3 mins or until sauce thickens slightly. Season with salt.

4. Step 4

   Divide the steak and chips among serving plates. Drizzle steak with sauce. Serve with baby broccoli.

5. Step 5