Beef Fillet Steak with Pepper Sauce

Dry roast the green peppercorns in a small pot over medium heat for about 2 minutes, stirring constantly. Deglaze with white wine, reduce the heat, and cook the peppercorns until soft and the wine has almost completely reduced.

Remove the pot briefly from the heat, add the cognac, return to the stove, and let the cognac reduce almost completely as well.

Add the demi-glace, reduce the heat to one-third, and simmer for 5 minutes. Stir in the 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.