Beef Rib-Eye Steak with Duck Fat Chips

Dry the potatoes with a paper towel. Heat the duck fat in a heavy pan until smoking. Add the chips; be careful not to crowd the pan. Place the pan in a hot oven (400F - 430F). Turn the chips about every 10 minutes until golden. Season with sea salt and keep warm.

Rub steak with olive oil, sea salt, and pepper. In a hot pan cook the steak for 3-4 minutes each side (medium-rare).

While the steak is cooking, bring a large pan of water to boil and add vinegar to taste. Ladle eggs into the water. When eggs are set, place in a bowl of ice water to stop cooking. Once the eggs are cold, take them from the water and place on a paper towel. Crumb the eggs and deep fry them just before serving. Once the steaks are cooked, take them from the pan keeping the pan on heat. Add the peppercorns and deglaze with brandy. Add the beef stock letting it reduce to a syrupy sauce, then add the cream and reduce to a sauce consistency.

Season with sea salt and Worcestershire sauce, sprinkle with parsley. Serve.