Steak with Pepper Sauce

Instructions

• 1
  In a saucepan over medium heat, dry-roast the green peppercorns for 2 minutes, stirring constantly. Pour in the wine, reduce the heat, and cook the peppercorns until soft. Let the wine completely evaporate from the saucepan. Remove the saucepan from the hob, pour in the cognac, return the saucepan to the stove, and let the cognac completely evaporate.
• 2
  Add the demi-glace, reduce the heat to one-third, and cook for 5 minutes. Add the cream, stir, and cook for 4 minutes. Remove from heat, season with salt to taste, and gradually stir in the chilled butter cut into cubes.
• 3
  Let the meat rest at room temperature for 1 hour. Then, season it on all sides with salt and freshly ground pepper. Pour 2 tablespoons of oil onto a large plate and carefully coat the meat on all sides.
• 4
  Preheat the oven to 160 °C.
• 5
  Heat a pan over medium heat. Once it starts smoking, pour in 1 tablespoon of oil and spread it across the bottom of the pan with a swirling motion.
• 6
  Place the meat in the pan, cut-side down first, ensuring the individual steaks do not touch. Cook for 1.5 minutes, then carefully flip to the other side. Cook for another 1.5 minutes. Do not move the meat during cooking!!!
• 7
  Pour in 1 tablespoon of oil and sear all sides of the steaks until browned. Turn each steak every 30 seconds.
• 8
  Place the seared steaks on a baking sheet. Insert a thermometer into one steak so that the tip reaches precisely the center of the meat. The steaks must not touch each other.
• 9
  Bake in the preheated oven for approximately 8 minutes, or until the thermometer shows an internal meat temperature of 51 °C. Remove the meat from the oven, place a quarter of butter on each steak, and let it rest in a warm (not hot) place for 8 minutes. Ideally, the internal meat temperature should reach 58 °C.
• 10
  While the meat is resting, briefly reheat the pepper sauce and warm the plates in the oven, or for 1 minute on high power in the microwave.
• 11
  Then, turn the steaks in the melted butter.
• 12
  Serve the steaks on hot plates and drizzle with a little sauce. Serve the remaining sauce separately in a gravy boat.
• 13
  Use an oven-safe probe thermometer, a heavy cast iron or iron pan, or a pan with a sandwich bottom Ø 28 cm, kitchen tongs for turning steaks. Steaks prepared this way will be medium-rare, or "medium". They are most delicious this way. If you want the steak less or more done, shorten or extend the cooking time in the oven by 2 minutes. However, the meat must always rest afterwards (see above).