Fillet Steak & Peppercorn Sauce

A calibrated master specification for two centre-cut Chateaubriand fillets engineered for a precise edge-to-edge medium-rare finish (~53–54°C). Utilises high-frequency 30-second kinetic flipping to eliminate the overcooked grey band, paired with a scaled Grand Veneur peppercorn emulsion enriched with cracked black and green peppercorns, de-alcoholised cognac reduction, and a 50% butter Robuchon-style velvet pommes purée scaled for two professional dining portions

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Members Vault.

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