Thick steak with four exotic pepper sauce

• 0.25 tsp Voatsiperifery (or cubeb) pepper
• 10 Sarawak peppercorns
• 1 tsp Sichuan pepper
• 2 garlic cloves
• 20 cl beef stock
• 4 long peppercorns
• 10 cl single cream
• Fleur de sel
• 1 level tsp cornflour
• 1 drizzle vegetable oil
• 1 knob of unsalted butter
• 4 thick steaks
• 3.5 tbsp cognac
• 1 tsp pink peppercorns

Make sure you remove the Ingenio handle when cooking on a stovetop and/or in the oven.

Crush the Voatsiperifery pepper, Sarawak pepper and Sichuan pepper with a pestle. Peel and cut the garlic in half.

In a pan, bring the beef stock to the boil. Add the 3 previously mentioned peppers, cream, and garlic. Salt, to taste. Cook for 5 minutes.

Pour it into a bowl and let it infuse for 30 minutes. Wash the pan and place it back on the heat.

Remove the garlic cloves. Thin down the cornflour with 2 tbsp of water.

Heat a pan and wait until the Thermal-Signal has turned completely solid red. Pour the oil. Melt the butter in the oil, add the 4 thick steaks and cook them until browned.

Turn them over and cook the second side until browned, and the desired doneness is reached. Place them on a plate. Cover with aluminium foil. Discard the excess fat.

Deglaze the pan with the cognac and scrape off the cooking juices if there are any.

Add the pepper sauce and pink peppercorn and bind the sauce with the diluted cornflour. Add the thick steaks and beef stock. Heat up for 1 minute.

Serve immediately and specify that the long peppercorns should not be eaten.