• 50 g clarified butter
• clarified butter

Melt the clarified butter in a pan over low heat.

• 1 (200 g) onion

Add the diced onion and gently sweat until soft, stirring frequently. Avoid browning.

• 1 Tbsp (7 g) freshly ground black pepper

Season with the freshly ground black pepper and continue cooking until the onions are very tender and water content is reduced.

• 50 mL (51 g) port or cognac

Turn up the heat, add the port (or cognac), and deglaze the pan, scraping up any bits stuck to the bottom. Allow the alcohol to bubble and reduce to a syrup.

• 50 mL (54 g) Worcestershire sauce

Stir in Worcestershire sauce and reduce further for concentrated flavor.

• 300 mL (302 g) double cream

Lower the heat, add the double cream, and simmer gently until the sauce thickens to coat the back of a spoon.

• 1 chicken bouillon cube

Gradually add the concentrated stock, a little at a time, to balance the sauce’s flavor and consistency.

• 1 tsp (2 g) white peppercorns, cracked

Stir in the cracked white peppercorns for a final kick. Cover and set aside.

• 2 rump steaks
• 3 Tbsp black pepper, coarsely ground
• 2 Tbsp (16 g) corn starch

Mix the cornflour and coarsely ground black pepper on a plate. Press the steaks into the mixture, coating evenly on both sides to form a crust.