Organic tenderloin with cognac pepper-parsley sauce

How Maurice does it

1. 1

   Peel and boil the potatoes until tender. Mash with milk and butter, season with salt, and keep warm.

2. 2

   In a mortar, crush the black peppercorns; set aside.

3. 3

   Heat a small saucepan over medium heat. Add a knob of butter and a drizzle of oil. Sauté the shallot and garlic until soft and fragrant.

4. 4

   Add the crushed peppercorns and stir. Pour in the beef broth and simmer for 10 minutes to reduce.

5. 5

   Pour in the cognac and let it cook off for a minute. Add the heavy cream and let the sauce reduce until slightly thickened.

6. 6

   Finish the sauce with chopped parsley and a little more butter. Stir and keep warm on low heat.

7. 7

   Heat a frying pan over high heat. Add a drizzle of olive oil and a small knob of butter.

8. 8

   Season the tenderloin with salt. Sear one side for about 3 minutes, then flip, lower the heat, and cook for another 2–3 minutes for rare. Spoon hot oil over the meat as it cooks.

9. 9

   Transfer the steak to a plate and spoon over some pan juices. Let it rest briefly.

10. 10

    Serve the steak with a scoop of creamy mashed potatoes. Spoon the cognac pepper-parsley sauce over the meat and sprinkle with fresh parsley. Enjoy!