Classic Peppercorn Filet with Mashed Potato

Mashed Potatoes: peel the potatoes, cut them into small pieces and cook in plenty of water

Drain and mash with a vegetable masher (1)

Place in a saucepan and add butter

Bring to heat and gradually add milk and heavy cream (2)

Mix well until warm, season with salt and reserve

Filet: break the peppercorns into grain and reserve (3)

Divide the filet into 4 pieces of 200g and season with salt

Place on one side of the filet the peppercorn, pressing it to adhere and cover the surface (4)

Heat a frying pan high heat with half the olive oil and let it get very hot

Sear both sides of the filets until they are golden brown (5)

Transfer them to a warm serving dish, top with the remaining olive oil and 40g of butter, and place in the oven

Let it cook for 10 minutes to complete cooking

Drain excess fat, return the filets to the frying pan and flambe with cognac

Add beef broth and bring to a boil

Turn off the heat, separate the meat and keep it warm

Add to the sauce, gradually, the remaining cold butter cut into small pieces

Mix well at each addition to emulsify

Serve mashed potatoes alongside filet with the sauce around.