Beef Fillet Steak with Pepper Sauce

Dry roast the green peppercorns in a small saucepan over medium heat for approx. 2 minutes, stirring constantly. Deglaze with white wine, reduce the heat, and cook the peppercorns until soft and the wine has almost completely evaporated. Remove the pan from the heat, add cognac, return to the stove, and let the cognac also completely reduce.

Add demi-glace, reduce the heat to one-third, and simmer for approx. 5 minutes. Stir in whipping cream and cook for another 4 minutes. Remove from heat, season with salt to taste, and gradually stir in 40 g of the cold, diced butter. Keep warm.

Remove the meat from the refrigerator 1 hour before preparation and bring to room temperature. Then salt on all sides and season with freshly ground black pepper. Pour 2 tbsp oil onto a large plate and turn the meat in it on all sides.