One of my favourite [[Steak]] preparations. This recipe is meant for a [[Sous Vide]] and [[Kitchen Torch]] setup, but the sauce can be made with other [[Steak]] preparations as well. [[French]]-inspired sauce preparation I recommend serving with [[Steamed Asparagus]] # Ingredients (2-4 servings) - 1 cup of seasonal [[Western]] [[Mushroom]]s (e.g. [[Chanterelle]], [[Girolle]]. [[Button Mushroom]] and [[Chestnut Mushroom]] also work) washed and cut into bit sized pieces - 1kg bone-in [[Steak]] (e.g. [[T-bone Steak]], [[Ribeye Steak]]) - 3 tablespoons [[Butter]] - 2 small [[Shallot]]s, diced - 8 sprigs of [[Thyme]] - 2 cloves of [[Garlic]], diced - 1 tablespoon [[Black Pepper]]corn - 2 tablespoons [[Pickled Green Peppercorns]] - 2 tablespoons extra virgin [[Avocado Oil]] - 1/4 cup [[Cognac]] or [[Brandy]] - 1 cup [[Chicken Stock]] - 1 cup [[Heavy Cream]] - 1 tsp [[Corn Starch]] - 1 tsp whole grain [[Mustard]] - Fresh [[Parsley]] # Steps 1. Season [[Steak]] with [[Salt]] and [[Black Pepper]], vacuum seal with [[Thyme]] sprigs, 2 tablespoons of [[Butter]], half the [[Shallot]]s 2. [[Sous Vide]] 55C at least 2 hours before serving, no more than 4. Take [[Steak]] out of sous vide bag, making sure to leave all the butter shallots etc in the bag 3. Put [[Avocado Oil]] on cast iron pan and heat til shimmering, then sear one side of steak for 30s. Flip, and [[Kitchen Torch]] 60s. Flip again and torch 30s 4. Rest steak on serving plate and cover with [[Aluminum Foil]] 5. Deglaze pan with 1/4 cup [[Cognac]]/[[Brandy]], scrape all the bits. Add [[Garlic]] and other half of [[Shallot]]s and cook until golden 6. Put contents of sous vide bag into pan. Add 1 cup of [[Chicken Stock]], [[Mushroom]]s, and 1 tablespoon of [[Pickled Green Peppercorns]], reduce until almost dry. Add cup of [[Heavy Cream]] and reduce again. Take off heat, and stir in tablespoon of cold [[Butter]], teaspoon of [[Corn Starch]], and teaspoon of whole grain [[Mustard]] to thicken sauce.  7. Add fresh [[Parsley]] to sauce, and pour over rested steak