Steak Au Poivre

1. Salt the steak on both sides and let it come to room temperature.
2. Meanwhile, finely chop the shallot and halve the garlic. Crush the black pepper until it’s almost fine, but still has chunks.
3. Pat the salt and water from the steak with paper towels and sprinkle some coarse black peppercorns on one side.
4. Heat a pan over high heat until it’s nice and hot. Add a splash of neutral oil and then press the steak against the bottom of the pan.
5. Cook for about 2 minutes, until the crust is golden brown. Flip the steak, cook for another 1 to 2 minutes, and then reduce the heat slightly.
6. Immediately add the butter, garlic, and rosemary and let the butter bubble out. Spoon the hot butter over the steak, turning it occasionally.
7. Remove the steak from the pan when it reaches about 48 degrees Celsius (118 degrees Fahrenheit) and let it rest on a rack.
8. Remove the fat from the pan and add a knob of butter, the shallot, and some black pepper. Sauté briefly, then deglaze with the cognac, allowing the alcohol to evaporate completely.
9. Now add the cream, beef stock, and green peppercorns and reduce until it begins to thicken.
10. Turn off the heat and wait 30 seconds, then add the butter cubes and stir them into the sauce until they are fully absorbed and the sauce is glossy.
11. Serve the steak on a bed of sauce and garnish with more sauce and, if desired, some finely chopped chives. Enjoy!

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