Method

Firstly, prepare the steaks. Using a mortar and pestle, coarsely grind the peppercorns. It must be very coarse, but they at least have to be cracked in half.

Pat the eye fillet portions with kitchen paper to dry. Lightly coat with a little olive oil, rubbing it all over each portion. Season each steak, top and bottom, with a generous amount of salt. Now sprinkle the peppercorns on each side of the steak, pressing them into the meat with your hand (to make sure they stick through the cooking process).
 
Bring a large heavy bottomed pan to a high heat. The pan must be large enough to hold the steaks with plenty of spare room. Consistently high heat is integral to a good crust. Add 2 tbsp olive oil to the hot pan. Turn the pan around to coat the base with oil. Add the steaks to the pan. Cook over a high heat for 3-4 minutes on the first side. Turn over and continue cooking on the other side for a further 3-4 minutes. Turn the steaks on their side, and continue to cook, turning the steak every minute or so until every side has been sealed.
 
At this point your steak should be around rare. For medium rare, add the butter, and continue to cook for a further 2-3 minutes on each side. Remove the steaks from the pan, transfer to a plate to rest while you make the sauce.
 
Pour any excess oil from the pan, and return to a medium heat. Add the cognac, and being very careful, tilt the pan toward the flame until it ignites. Once the flames subside, and the cognac has reduced, add the sour cream. Bring to a simmer, and reduce for a couple of minutes until the sauce has thickened.  
 
Transfer the steaks to serving plates, add any resting juices to the sauce. Adjust the seasoning, and pour the sauce over the steaks, and sprinkle with finely chopped thyme.

Et Voilà! Deceptively simple, ridiculously delicious.

Learn more about our grass-fed beef producers and shop our range of beef.