Peppercorn sauce

• 2 tbsp olive oil
• 1 tbsp plant-based butter
• 1 tbsp black peppercorn (crushed in pestle and mortar)
• 1 shallot (finely diced)
• 2 tbsp cognac
• ¾ cup / 200 ml plant-based cooking cream
• ½ cup / 120 ml vegetable stock
• 2 tbsp soy sauce
• 1/4 tsp fine sea salt
• 1 tsp red wine or apple cider vinegar

Filet

• 2 x Thick-Cut Filet
• 2 tbsp olive oil
• ½ tsp salt
• Cracked black pepper
• 2 garlic cloves (with the peel)
• 2 sprigs of Thyme
• 1 tbsp plant-based butter

To serve

• 2 portions of fries
• chives (thinly sliced)

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Peppercorn Sauce

1. Add crushed peppercorns to a cold pan or skillet and heat over low to medium heat. Toast for 1-2 minutes, until the pepper becomes fragrant.
2. Bring the heat to medium, and add olive oil, plant-based butter, and shallot. Fry for 1-2 minutes until the shallot starts to caramelise.
3. Deglaze the pan with cognac and cook for 30 seconds to a minute, until alcohol evaporates.
4. Add the cooking cream and vegetable stock. Season with salt and soy sauce.
5. Simmer for 5-7 minutes, until slightly reduced and thickened.
6. Remove from the heat, and season with vinegar.

Filet

1. Season the filets with salt and pepper on both sides.
2. Heat olive oil in a non-stick pan over medium heat.
3. Add the seasoned filet along with thyme sprigs and garlic cloves.
4. Cook for 5-6 minutes before adding butter.
5. Baste the filet for 2-3 minutes, until nicely browned on all sides and heated through.
6. Remove from the pan and serve immediately with fries and peppercorn sauce.