Toast and crush the peppercorns

• Toast the peppercorns in a dry pan until fragrant.
• Crush them coarsely and set aside.

Cook the cauliflower and leek

• Sweat the sliced leek in butter until soft.
• Add the cauliflower florets and cook until tender.
• Pour in the cream and simmer briefly.

Blend the purée

• Blend the cauliflower and leek until completely smooth.
• Pass through a sieve and season with salt.

Make the basil oil

• Blanch the basil leaves briefly and cool them.
• Blend the basil with the olive oil.
• Strain through a sieve to collect a bright green oil.

Sear the steaks

• Season the steaks with salt.
• Sear in hot oil in a frying pan, turning once.
• Add butter and baste, then rest the steaks.

Build the peppercorn sauce

• Sweat the shallot in the steak pan.
• Flambé with the cognac.
• Add the stock and crushed peppercorns and reduce.
• Finish with cream and butter.

Plate

• Spoon the cauliflower leek purée onto plates.
• Slice the steak and lay it on top.
• Spoon over the peppercorn sauce and drizzle with basil oil.