Filet Steak with Whisky Peppercorn Pan Sauce

Generously season the filet steak on all sides with salt and freshly ground black pepper.

Heat a heavy-bottomed cast iron or stainless steel pan over high heat with 1 tablespoon of oil until smoking. Carefully place the seasoned steak in the hot pan and sear for 2-3 minutes per side until a deep brown crust forms.

Reduce heat to medium. Add 2 tablespoons of butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the steak with the melted butter mixture for 1-2 minutes.

Flip the steak and continue basting for another 1-2 minutes, or until the steak reaches your desired doneness.

Remove the steak from the pan and place it on a wire rack to rest for at least 5-10 minutes.

In the same pan (discarding excess fat but retaining fond), add the minced shallot and sauté over medium heat for 2-3 minutes until softened and fragrant.

Stir in the drained and lightly crushed green peppercorns and cook for 1 minute.

Carefully pour in the whisky to deglaze the pan, scraping the bottom to release any remaining fond. Let it simmer for 1 minute to cook off the alcohol.

Pour in the beef stock and heavy cream. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens slightly to a desired consistency.

Slice the rested steak against the grain into thick pieces.

Arrange the sliced steak on a plate and generously spoon the warm whisky peppercorn pan sauce over it.