Preheat the oven to 200–220°C fan/425–475°F. Place the frozen chips in a single layer on a large baking tray, cooking them according to the packet instructions, usually around 20–25 minutes.

While the chips are baking, heat a large frying pan over high heat. Rub the oil into the steaks using your hands, then season both sides with salt and pepper.

Cook the steaks for 6 minutes, turning every minute for even cooking. Remove from the pan and let them rest on a covered plate.

In the same pan, reduce the heat to medium and add the butter. Once melted, toss in the shallots, peppercorns, and a pinch of salt. Sauté for 2–3 minutes until the shallots soften.

Add the beef stock and Worcestershire sauce to the pan, bringing it to a boil. Simmer for about 5 minutes until reduced by half, then stir in the cream along with the steak juices.

Slice the steak thinly and add it to the sauce. Gently stir everything together before turning off the heat.

Divide the crispy chips onto plates, top with the steak and peppercorn sauce, and sprinkle with fresh parsley before serving.