Steak au poivre with bourbon-glazed carrots and lemon mint peas

Crush peppercorns in a shallow frying pan with the bottom of a small saucepan or a meat mallet (or a mortar and pestle), then pass through a fine mesh sieve to remove the fine particles that would burn; keep the large chunks.

Season the filets heavily on both sides with kosher salt and rest at room temperature 30 minutes up to an hour.

Melt a stick of butter over medium heat until foaming, without letting it brown; add the baby carrots and cook slowly 10 to 15 minutes until just starting to soften.

Add the bourbon and flambé, shaking until the fire goes out; add the orange juice and brown sugar and cook slowly, stirring, until reduced to a syrupy glaze.

Near the end add chopped thyme, black pepper and kosher salt; keep the heat gentle so the butter does not brown and separate.

If using fresh peas, parboil 2 to 3 minutes until just tender and shock in an ice bath; frozen peas skip to the next step after defrosting.

Sauté a shallot and the peas in half a stick of butter 2 to 3 minutes until tender; add chopped mint and lemon zest, toss over heat, season with kosher salt and pepper and keep warm.

Pat the steaks dry with paper towels and sear in a ripping hot pan with a little vegetable oil, about 4 minutes per side over medium-high heat.

Lower the heat, add butter and baste, repeating until an internal temperature of 130F; rest the steaks 10 minutes.

Wipe out the browned butter leaving the fond; toast the crushed peppercorns 20 to 30 seconds without burning the fond.

Off heat add the cognac and flame it; add the reduced beef stock and heavy cream and simmer, whisking, until thick enough to coat the back of a spoon.

Off the heat whisk in 2 tablespoons butter. Slice the filet, plate with the peas and carrots, and sauce the steak.