Beef Pan Jus
Pre-heat oven to 350 F.
On a clean work surface, season rib steaks with olive oil, salt and pepper. Sauté in sauté pan, over high heat until caramelized on all sides, about 3-4 minutes per side. Transfer to oven and cook until desired doneness. Remove, cover with foil and keep warm.
Pre-heat oven to 375 F and line a sheet pan with a silicone-baking mat.
Peel potatoes keeping their barrel shape. On a Japanese mandolin, slice the potatoes as thinly as possible into a large non-reactive bowl with the melted butter. Toss the potato slices until evenly coated.
Then place on the prepared sheet pan, over-lapping to form a 2 x 8 inch rectangular sail, about 16 potato slices. Continue until you have 4 sails.
Place another silicone baking mat on top and cover with another sheet pan. Transfer to the middle rack of the oven and bake until golden brown about 20-25 minutes depending on the thickness of the potatoes.
Check on the potatoes every 5 minutes or so until done. Remove from the heat and cool completely.
In a large stockpot filled with boiling water, blanch the vegetables separately according to cooking times and drain. Transfer to a large sauté pan and add butter and season with
salt. Place on low heat and gently melt. Remove from heat and keep warm.
In the large sauté pan that the rib steaks were cooked in, drain
as much of the excess oil from the pan and return to the heat.
Add shallots and thyme. Sauté until the shallots are soft and
translucent, about 3-4 minutes. Deglaze with brandy and ignite.
After alcohol, has burned off add beef stock and reduce by two
thirds. Remove from heat and keep warm.