Fillet of Beef with Pommes Sarladaise and Black Peppercorn Sauce

In a large pot, heat vegetable oil to 350F and line a small tray or plate with paper towel.

Place flour in a bowl, ensure shallots are dry and separated, coat with flour and fry in batches.

Gently move shallots around in oil to prevent from sticking. Once golden brown, remove and place on paper towel lined tray. Season with salt and set aside for assembly.

Place peppers and tomatoes in a bowl. Toss with remaining ingredients and serve.

Place potatoes in a large pot of cold water seasoned with salt.

Bring to a boil, reduce to a simmer and cook until potatoes are fork tender, approximately 15-20 minutes. Strain and quarter potatoes.

Heat a large sauté pan with duck fat over medium to high heat, add potatoes and toss. Add garlic, cook until golden.

Season with salt and pepper, add chopped parsley, toss and serve.

Preheat oven to 375F and heat vegetable oil in a large Le Creuset Iron Handle Skillet over medium to high heat.

Season beef with salt and pepper on both sides, add beef to hot skillet, sear for 2 minutes per side and place in oven.

After 3 minutes, turn beef over and continue to cook for approximately 3 minutes for medium rare.

Remove beef from oven, place on a cutting board to rest for 3-5 minutes before serving.

In a small pot, reduce veal stock by 2/3 over medium to high heat.

Add cream, reduce until thick, add freshly ground pepper and season with salt.

Taste and adjust seasoning if necessary, keep warm until ready to serve.

Place Fillet of Beef on a plate.

Spoon Pommes Sarladaise beside beef.

Place Salad beside Pommes Sarladaise and top with Crispy Shallots.

Spoon Black Peppercorn Sauce around plate and serve.