Steak au poivre

Crush 15 g of black peppercorns coarsely and press them firmly into both sides of the 360 g beef tenderloin steaks.

Heat 15 g of olive oil in a heavy skillet and sear the steaks over high heat until browned to your preference.

Remove the steaks from the pan, then add 40 g of minced shallots and 10 g of minced garlic to the pan drippings.