Pepper Crusted Steak with Creamy Pan Sauce

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Ingredients

• 2 filet mignon steaks (8 oz each)
• Salt
• 250-300 g whole peppercorns
• High smoke point oil (e.g., canola, avocado, peanut)
• 75 g shallots, finely diced
• 10 g minced garlic
• 2-3 sprigs of fresh thyme
• 125 g brandy or Cognac
• 25 g Dijon mustard
• 150 g beef stock
• 150 g heavy cream
• 45 g butter
• Salt and pepper to taste

Instructions

1. Salt the steaks generously and let them dry brine for 30-60 minutes.
2. Coarsely crack the peppercorns and press them onto the steaks to create a crust.
3. Sear the steaks in a hot pan, then finish cooking in a preheated 450°F oven.
4. Rest the steaks on a wire rack while making the pan sauce.
5. In the same pan, sauté shallots, garlic, and thyme. Add brandy, flambe, then reduce.
6. Stir in Dijon mustard, beef stock, and heavy cream. Simmer until reduced by half.
7. Finish the sauce by whisking in butter, salt, and pepper.
8. Plate the steaks and smother them with the creamy pan sauce.
9. Serve with a side of asparagus roasted with garlic, butter, and lemon juice.
10. Enjoy your pepper crusted steak with creamy pan sauce and flavorful asparagus!

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