- 4 Eye of Rump Wagyu Steaks (cut from Rostbiff) at approximately 240 grams each
- 1 tablespoon kosher salt
- 1 tablespoons whole black peppercorns
- 2 tablespoon of whole pickled green peppercorns
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped shallots
- 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
- 1/2 cup Cognac or other brandy
- 3/4 cup heavy cream
- 1 teaspoon of English mustard
- 2 sprigs fresh thyme
- Chopped parsley
- Preheat oven to 200°F.
- Cut the steaks from the Rostbiff into 240 gram medallions (1 per person)
3. Pat steaks dry and season both sides with kosher salt.
4. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
5. Using a sharp chefs knife squish the green peppercorns on a cutting board (to stop them rolling around) then roughly chop them
6. Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks, thyme and 2 pieces of butter in 2 batches, turning over once and basting with the butter, about 4 minutes per batch for medium-rare.
7. Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
8. Pour off fat from skillet, then add shallots and 2 pieces of butter and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
9. Add Cognac (use caution; it will ignite) and boil then flambe, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and green peppercorns and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated, add the mustard and remove sauce from heat.
10. Sprinkle with chopped parsley
11. Serve sauce over the steaks with French fries and a green salad.