In a small bowl, mix together minced garlic, 2 tablespoons olive oil, salt, and black pepper. Rub this mixture all over the sirloin steaks. Allow the steaks to marinate at room temperature for about 30 minutes.

Preheat your oven to 425°F (220°C). In a large bowl, toss the potato wedges with 3 tablespoons olive oil and salt. If desired, add fresh rosemary or thyme for extra flavor.

Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crisp.

In a large skillet or grill pan, heat a little olive oil over medium-high heat. Once hot, add the marinated sirloin steaks. Cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the pan and let them rest for 5 minutes before slicing.

In the same skillet used for the steaks, melt the butter over medium heat. Add the finely chopped shallot and sauté until translucent.

Pour in the beef broth and let it simmer for about 5 minutes, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and crushed black peppercorns. Let it simmer for an additional 2-3 minutes until slightly thickened. Season with salt to taste.

Slice the sirloin steaks against the grain. Arrange the steak slices on plates alongside the golden skin-on fries. Drizzle the rich brown peppercorn sauce over the steak, and garnish with chopped fresh parsley.