Steak Au Poivre (Peppercorn Steak)

For the steak: Cook using the reverse sear method, pulling the steak as soon as it reaches 120°F (approx. 49°C) internal temperature. Then, sear it in a hot cast iron pan for a minute on each side.

For the Sauce:

1) Add Butter and Oil to the pan you cooked your steak in.

2) Add finely diced Shallots and Garlic, and mix the ingredients. Cook gently for about a minute.

3) Add the freshly cracked Black Pepper.

4) Add Brandy and carefully ignite it (flambé).

5) Add Beef Stock and reduce the liquid by half.

6) Add Heavy Cream and Salt to taste.

7) Mix gently until you achieve a nice creamy sauce.