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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. russet potatoes (peeled and cut into planks 1/2-inch thick and 1/2-inch wide)
- 1 qt. frying oil (such as safflower or sunflower, enough to cover potatoes by 1 inch)
- flaky sea salt
- 2 lb. hanger steak (trimmed)
- kosher salt
- black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 shallots (large, finely chopped)
- 1 Tbsp. flour
- 1/4 cup brandy (or sherry)
- 1 cup beef stock
- 2 tsp. worcestershire sauce
- 1 Tbsp. tomato paste
- upland cress
- Dijon mustard
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