How To Cook Fillet Steak With Black Peppercorn Sauce

1. Remove steaks from packaging & fridge 1 hour before cooking.
2. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
3. Season the steak liberally with sea salt just prior to cooking & massage with fat or oil.
4. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
5. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
6. For a rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 50°C before resting.
7. Alternatively you can pop the steak into a preheated oven (after the initial charring steps) 200°C /180°C fan assisted (gas 6) for 6-8 minutes.

Method for Sauce

1. Crush the peppercorns evenly, either using a mortar and pestle, spice blender on pulse or a rolling pin.
2. Melt the butter in a saucepan over low heat.
3. Add the shallots, thyme and garlic then sauté until soft, about 3 minutes.
4. Add the Cognac burn away alcohol for a minute or so.
5. Add mustard & beef stock and reduce by 70%.
6. Next add the cream and reduce the heat to low, simmer for 10 minutes or until you reach a nice consistency that just coats the back of a spoon.
7. Pass the sauce through a fine strainer then fold through the peppercorns, check seasoning adding salt if required.

To serve

• Tender green beans tossed with bacon lardons & fondant potatoes.