Filet with Green Pepper Sauce

Method

1. Cut the beef tenderloin into thick medallions (about 2–2.5 fingers thick).
2. Season the meat lightly with salt just before cooking.
3. Heat a stainless steel pan over high heat with a drizzle of extra virgin olive oil.
4. Place the medallion in the hot pan and sear without moving it until a golden crust forms (Maillard reaction).
5. Turn the meat and sear the other side until nicely browned.
6. Add a knob of butter to the pan and, once foaming, baste the meat continuously for about a minute.
7. Remove the meat from the pan and let it rest on a plate (it will continue to cook slightly).
8. For the sauce: melt a generous knob of butter in a clean pan over low to medium heat.
9. Add a generous amount of green peppercorns (in brine) and press them lightly with a spoon to release their aroma.
10. Increase the heat slightly and pour in a splash of cognac. Carefully flambé the alcohol and let the flames subside on their own.
11. Add heavy cream and stir. Season with a pinch of salt.
12. Optionally, thicken the sauce with a slurry of cornstarch and water (or a beurre manié) to reach the desired consistency.
13. Strain the sauce through a fine sieve to remove the peppercorns (or leave some for garnish).
14. Optionally, stir in a spoonful of concentrated beef stock (demi-glace) for extra depth.
15. Preheat the oven to 180°C (350°F).
16. Place the rested steak in the oven for 2–3 minutes to warm through (for rare/medium-rare).
17. To serve, spoon some sauce onto the plate, place the steak on top, and drizzle with more sauce. Garnish with a few whole peppercorns, a drizzle of olive oil, and a sprinkling of Maldon salt.