Peppercorn-Crusted Steaks with French Fries and Broccoli

For the steaks: Coarsely grind the peppercorns with a mortar and pestle. Rub the peppercorns onto the steaks. Season with salt to taste. Heat the oil in an oven-proof skillet. Sear the steaks for 1-2 minutes per side. Cook in a 100°C (approximately 210°F) oven until desired doneness, about 15-25 minutes.

For the broccoli: Blanch the broccoli in a pot of boiling salted water for 3 minutes. Drain, rinse with cold water and drain again.

For the French fries: Peel the potatoes and cut into fries. Blanch in a pot of boiling salted water until partially cooked, but still firm. Drain, rinse with cold water and drain again. Dry thoroughly.

Place the oil in a pot and heat to 180°C (approximately 350°F). Cook the fries in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels. Season with salt to taste.

For the broccoli: Heat the butter in a skillet. Add the broccoli and cook until warmed through. Season with salt to taste.