Beef Fillet with Green Kampot Pepper Sauce

Season the beef fillet generously with salt and freshly ground black pepper.

Heat olive oil strongly in a pan. Sear the steak on both sides until the desired doneness is reached. Remove the meat from the pan and let it rest.

Deglaze the pan drippings with whiskey and let the alcohol evaporate completely. Reduce the heat, add whipping cream and the green Kampot pepper. Finally, stir in the cold butter in small cubes until the sauce thickens and shines.