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1
Generously coat the beef tenderloin steaks on all sides with kosher salt and let rest at room temperature for at least 45 minutes to allow the moisture drawn out to be reabsorbed, improving the crust.
2
Preheat oven to 325°F (or 375°F for convection).
3
Crack peppercorns in a mortar and pestle until each berry is at least split in half, then sift through a fine mesh sieve to remove the fine powder and keep only the coarse pieces.
4
Press coarse peppercorns generously on the top and bottom of each steak.
5
Heat vegetable oil in a pan until nearly smoking, press steaks into the oil and sear for 1-3 minutes per side until the peppercorns are deeply toasted but not burned. Transfer to a wire rack on a baking sheet and finish in the 325°F oven to desired doneness. Wrap in foil and rest at least 5 minutes before serving.
6
Peel potatoes and julienne them into matchstick-sized strands directly into water to prevent oxidation and rinse away excess starch.
7
Thoroughly wring out the potatoes in a clean kitchen towel, squeezing out as much moisture as possible.
8
Allow the starchy water to settle, then carefully pour off most of the water and reserve the starch that settled to the bottom to mix back into the potato mixture.
9
In a large bowl, combine drained potatoes with melted butter, potato flour, beaten egg, paprika, garlic powder, onion powder, and salt, tossing until evenly coated in a pasty mixture.
10
Heat butter in a nonstick skillet until foaming, press the potato mixture into an even, thin layer, and cook over medium heat for 5 minutes, swirling frequently until the edges turn deep golden brown. Flip onto a plate, transfer to a baking sheet, and bake for 10 minutes in the oven.
11
Reduce oven temperature to 325°F and bake for another 5-20 minutes until completely crispy, taking care not to burn.
12
Char the pale green parts of scallions over an open flame until lightly charred, roughly chop them, then combine in a food processor with parsley, garlic, extra virgin olive oil, red wine vinegar, salt, and pepper. Pulse until a roughly chopped sauce forms and adjust seasoning as needed.
13
Melt butter in a stainless steel sauté pan until foaming subsides, add minced shallot and sauté for 1-3 minutes until translucent, add cracked peppercorns and toast for 30 seconds.
14
Remove from heat, add brandy and flame if desired. Return to the burner, add beef stock and simmer until reduced by 75% (or 50% if using demi glace).
15
Add heavy cream and simmer until smooth and thick. Once cooled slightly and no longer bubbling, whisk in cold butter to emulsify. Season with salt and pepper.
16
In a nonstick pan, melt butter until foaming subsides. Fry eggs sunny-side up on one side of the pan so they form a half-circle shape, maintaining medium heat for crispy edges while keeping yolks runny.
17
Place the crispy potato pancake on a plate, spread a thin layer of charred scallion gremolata across the top, arrange sliced steak on one side, place the sunny-side up eggs on the other side, and drizzle with peppercorn cream sauce.
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