Steak with Pepper Sauce

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.

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.

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.