Curtis Stone served up a tasty steak au poivre with duck fat three times cooked potatoes and sauteed spinach on James Martin’s Saturday Morning,

The ingredients for the steak are: 2 tbs coarsely ground black peppercorns, 1 tbs Smoked Butcher’s Salt, One 12-oz ribeye steak, 3 tbs unsalted butter, 2 sprigs fresh thyme and 2 garlic cloves, smashed.

For the Brandy Sauce: 2 tbs butter, 1 tbs finely chopped shallot, 1 garlic clove, finely chopped 1/4 cup brandy, 1/3 cup quality beef stock and 2 tbs heavy cream.

For the spinach: 1 tbs olive oil and 6 oz baby spinach.

For the Duck Fat-Fried Potatoes with Tarragon Vinegar: 3/4 cup Champagne vinegar or white wine vinegar, 8 sprigs fresh tarragon, 2 lb russet potatoes, peeled, cut into 1-inch pieces, Duck fat, for deep-frying, 2 sprigs rosemary, cut into 1/2-inch pieces, 1 tbs chopped fresh flat-leaf parsley and Flaky salt or fleur de sel.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.