cut 1 kg black angus tenderloin into four stakes
place them on a cooling rag
give them a nice coating of salt on both sides
make sure that the salt has a bit of time to sit on the surface to retract a little bit of moisture from the meat
place the stakes in the fridge while you prepare the rest of the ingredients
use a mixture of white, red and black pepper
1 1/2 tbsp of black pepper
1 1/2 tbsp of red pepper
1 1/2 tbsp of white pepper
use a spice grinder, if you don't have one, you could do it with a mortar and pestle
don't grind the peppers too fine, you want to have some texture
spread it on a tray and use it for your steaks
give a good drizzle of olive oil to the brussels sprouts
add some salt
add a little bit of the pepper, don't overdo it
mix in well so you get everything combined in order to be sautéed later
take the steaks out of the fridge
place them on the tray with the ground peppers
press the steaks down firmly on all sides
in a preheated cast iron pan running at 200℃-392℉
add some avocado oil
take your steak cross side down and then don't touch it until it builds crust, all on its own
flip them over and repeat the above step
once ready place them on a grate
preheat your oven at 140°C-284°F and place the steaks on the middle rack
leave them there until they reach a core temperature of 53°C-128°F
in the pan previously used for the steaks add a sprinkle of extra oil and crank up the heat a little bit just to get it going
add 2 shallots finely diced
let them sweat a little bit, don't brown them
add a clove of garlic and let it cook not more than 20 seconds
deglaze the pan using less than half a bottle of red wine
let it boil off until the alcohol has disappeared
let it go for a couple of minutes, when the sauce has started to reduce add 400 ml of homemade beef stock and let it come up to a simmer
in a pan add again some avocado oil
add the Brussels sprouts and let them cook until they turn brown
take the steaks out of the oven and cover them with aluminum foil
if the sauce isn't thick enough, then, in a small bowl add 1 tbsp of corn flour and 2 tsp of water
add it in the sauce to thicken it up
ready to serve