Preheat the oven to 80°C (176°F), drizzle the striploin in a baking dish with olive oil and freshly ground pepper and coat well with a brush. Place in the oven and cook for 45 minutes.

Peel the potatoes and cut into thin chips, rinse well to remove the starch so they do not stick together during frying.

Blanch the sugar snap peas in boiling water for about 2-3 minutes. Briefly fry the mushrooms in a hot frying pan with some oil, add the garlic and shallot and stir well. Add the sugar snap peas, a knob of butter and salt and pepper to taste, and fry well again.

Fry the fries in a frying pan with plenty of oil over medium-high heat until golden brown and drain, season with salt. 

Remove the striploin from the oven and place fat side down in a hot frying pan and fry until crispy, turn over and fry for 1-2 minutes. Allow to rest briefly and cut into four entrecotes.

Place the entrecote on top of the mushrooms/sugar snap peas, spread the chips around it and add gravy to taste.

Bon appétit!