Source 

At the market

250 g beef fillet or steak, cooking oil or peanut oil, 30 g butter, 20 cl cream, 1 shallot, 5 cl white wine, 1 tablespoon cognac, salt, pepper.

On the stove

Take your fillet of beef out of the fridge well in advance so that it can come up to temperature. Cover both sides of the fillet with peppercorns without seasoning with salt.

In a frying pan, drizzle the cooking oil or peanut oil. When the oil starts to heat up, add the butter. When the butter has melted, add the beef fillet, reducing the heat. Allow the butter to foam, making sure it never burns. After two or three minutes, turn the fillet over. Just before checking that the fillet is cooked (preferably rare), scatter a finely chopped shallot around the pan. Set the fillet aside on a plate, wedging it with a spoon so that it doesn't touch anything. Salt it on both sides.

Pour the cognac and white wine into the pan. Leave to reduce. Remove all the juices with a spoon and slightly increase the heat. Pour in the cream. Mix everything together with a spoon. Bring to the boil with a pinch of salt. Whisk the sauce until it has a nice texture.

Just before serving, lightly heat the fillet of beef in the oven or in a frying pan.

Presentation

Place your fillet of beef in the centre of a plate. Drizzle with the pepper sauce.