Boeuf au poivre
Sear the beef filet for 30-60 seconds on each side using a non-coated pan, then remove the filet and cover it. Pour half a glass of cognac into the pan, once most of the cognac is evaporated add a fair amount of strong meat stock and let it simmer for a few minutes. Add a few tbsps of cream, green peppercorns, and corn starch at the end in order to make the sauce thicker. Put the meat and its juices back into the sauce, stir and serve with fresh tagliatelle.
Happy boatcooking! 💙