Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes. Cut them into crinkle fry shapes using a crinkle cutter or knife.

Place the crinkle-cut potatoes in a bowl of cold water and let them soak for 30 minutes to remove excess starch. Drain and dry the potatoes thoroughly with a kitchen towel.

Toss the potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-35 minutes, turning halfway through, until they are golden and crispy. Remove from the oven and sprinkle with chopped parsley.

While the fries are baking, prepare the entrecôte steaks. Rub each steak with 2 tablespoons of olive oil, chili flakes, salt, and black pepper.

Heat a skillet over medium-high heat. Once hot, add the steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let them rest for 5 minutes before slicing.

In the same skillet used for the steaks, add 1 tablespoon of olive oil and heat over medium heat. Add the finely chopped shallot and sauté until translucent.

Pour in the beef broth and crushed black peppercorns, scraping any browned bits from the bottom of the skillet. Allow it to simmer for about 5 minutes.

Stir in the heavy cream and continue to simmer until the sauce thickens. Season with salt to taste.

Slice the rested entrecôte and plate it alongside the parsley-salted crinkle fries. Drizzle the thick peppercorn sauce over the steak and serve immediately.