Pepper steak
800 g (28.22 oz) beef tenderloin
10 g (0.35 oz) black pepper corns
2 g (0.07 oz) salt
20 g (0.71 oz) butter
100 ml (3.38 fl oz) water

Deep fried potatoes
1 kg (2.2 pound) potatoes
500 ml (16.91 fl oz) neutral vegetable oil
Salt to taste

Cognac sauce
100 ml (3.38 fl oz) de glazed pan water
300 ml (10.14 fl oz) heavy cream
100 ml (3.38 fl oz) cognac
20 g (0.71 oz) butter
150 g (5.29 oz) onions
Salt to taste

Instructions

Pepper steak
Pound the pepper corns.
Roll the beef tenderloin in the pepper corns.
Cut the tenderloin into 4 pieces.
Salt the pepper steaks.
Heat a frying pan to high heat. Add the butter and fry the pepper steaks for 5 minutes on each side.
Transfer the pepper steaks to a plate and tent it with tin foil.
De glaze the frying pan with 100 ml (3.38 fl oz) water and save it for the cognac sauce.

Deep fried potatoes
Bring a pot with water to a simmer.
Cut the potatoes into big cubes.
Use an apple corer to punch holes right through the cubes on all sides.
Simmer the potatoes for 2 minutes. Take them out to cool down.
Preheat the vegetable oil to 175° C (347 degrees Fahrenheit).
Deep fry the potatoes until they are golden brown and crispy.
Add some salt.

Cognac sauce (warning – hot liquor flambé)
Chop the onions very fine.
Fry the onions in the butter on medium heat.
Take the hot pan and place it on a table with no curtains or lamps nearby.
Have a lid on hand to put on the pan if you can´t control the flame.
Add the cognac to the hot pan and ignite the sauce with a match. Be careful!
Let the cognac flambé for a couple of minutes then add the saved pan jus and cream.
Reduce the cognac sauce to a thick syrupy consistency. If you want, add a starch slurry to thicken the sauce more.
Salt to taste.

Assembly
Cut the cucumber into 1 cm cubes.
Stack the deep fried potatoes into a pyramid shape.
Put the pepper steak in front of the potatoes.
Put the cucumber cubes in a line in front of the steak.
Drizzle some sauce over the steak.