Steak with Potato Chips

Microwave the potatoes for about 8 minutes, then let them cool to room temperature. After that, chill them in the refrigerator and slice them thinly, into chip shapes. Heat the oil to 180°C and fry the chips for about 5 minutes until they turn golden brown and crispy. Remove them to a tray lined with paper towels and salt thoroughly.

Season the steaks thoroughly with salt and pepper, then heat oil in a large, heavy pan over high heat. Sear the steaks for a few minutes, flipping once or twice, until they are nicely browned, depending on the thickness of the steak. Add the butter to the pan and tilt the pan so the butter collects on one side. Add the garlic and thyme, then baste the steaks with the hot, garlicky-herby butter until they reach the desired doneness. Remove the steaks to a plate and keep warm while you prepare the sauce.

Strain the garlicky butter from the pan (set aside for other uses!), then return the pan to medium-high heat. Add the peppercorns, wine, brandy, beef broth, gelatin, and cream. Bring to a boil, then cook for about 5 minutes until it thickens. If desired, stir in the dark soy sauce.