Peppercorn Steak Cacio e Pepe

In a small pan, melt half of the butter with a little neutral oil over medium-low heat. Add the minced shallot and a pinch of salt and sweat gently until soft. Add all the crushed peppercorns and toast until fragrant. Deglaze with cognac or brandy if using and reduce fully, then add beef stock and simmer until reduced by about half. Stir in the cream, take off the heat and whisk in a knob of cold butter until glossy. Taste — it should be boldly peppery. Set aside.

Bring steaks to room temp and season well. Heat a pan until very hot, add oil and cook steaks to medium-rare, flipping often. Lower the heat, add remaining butter, garlic and herbs, and baste well. Rest steaks, reserving any juices.

Reheat the peppercorn sauce very gently. If you like, stir in a spoon or two of the steak resting juices to deepen it, then reserve some of the sauce for drizzling later.

Cook pasta in well-salted water until al dente. Transfer pasta straight into a wide pan with a splash of pasta water and a few spoonfuls of the peppercorn sauce. Keep heat low and gradually add the cheeses, loosening with pasta water and tossing constantly until glossy and emulsified.

Slice the steak and warm briefly in a spoon of the sauce if needed.

Twirl pasta into bowls, top with steak, drizzle with reserved peppercorn sauce and finish with an egg yolk, extra Pecorino and cracked black pepper. Break the yolk at the table and fold through.