Steak au poivre with green peppercorn sauce, glazed green asparagus and gratin savoyard

Choose a bone-in ribeye at least 4 cm (1.5 inch) thick. Trim off excess fat and silver skin.

Rub generously with fleur de sel or Celtic gray salt; add no pepper or spices before searing, since they burn in dry heat. Let stand to room temperature about an hour.

Trim the green asparagus; it does not need peeling.

Mince shallots and a bit of garlic and sweat them in butter a few minutes, without colour.

Add green peppercorns and flambé with brandy or cognac. Add stock.

Add French mustard and reduce by half. Add heavy cream and cook on low to reduce slowly. Salt to taste.

Right before serving, add the rendered juice from the steak and a chunk of butter to the sauce.

Sear the steak in a red hot pan with a drizzle of high smoking point oil, 5 minutes; flip.

After 3 minutes add butter, crushed garlic and herbs and baste over and over for 2 minutes.

Rest the steak less than 10 minutes.

Saute the asparagus in a drizzle of olive oil with the garlic from the steak and some salt, a couple of minutes, then glaze with homemade chicken stock, cover and finish on low a few minutes until cooked through.

Give the potato gratin savoyard a good sear.

Add the steak juices to the sauce. Take out the bone and slice against the grain; plate.