in the kitchen
Ingredients
- 2 filet mignon steaks, 200 g each
- 2 tbsp whole black peppercorns, cracked
- 30 g butter
- For sauce: 1 shallot minced, 60 ml cognac, 200 ml double cream, 1 tbsp green peppercorns in brine, salt
Method
1
Press cracked pepper firmly onto both sides of the steaks.
2
Sear in a dry cast-iron skillet over high heat 3 minutes per side for medium-rare. Rest.
3
In the same pan, saute shallot in butter 1 minute. Add cognac off heat; return to heat and flambé, shaking pan.
4
Add cream and green peppercorns; simmer 3 minutes. Season. Spoon over steaks.