Grilled T-bone steak with salted Kampot red pepper berry sauce, Kampot Fleur de Sel and flowering Hyssop thyme

A classic combination of steak and peppercorn sauce, but with a gourmet twist: instead of your usual black pepper, we take the best pepper from Cambodia, harvest the berries until they are fully ripe (red) and then ferment them. Our Kampot red salted pepper berries give this dish a unique flavour, together with our flowering Hyssop thyme from Turkey. And of course, the magic of Kampot fleur de sel to give it the final touch.

Method 

1. Take the steak out of the fridge at least 30 minutes before cooking.

2. Season the T-bone steak with a drop of oil and Kampot Fleur de Sel.

3. Heat up the oven top to 180°C.

4. Heat up the grill pan and grill the T-bone steak till you have clear grill marks on both sides.

5. Place the steak on an oven tray and season with Kampot black pepper. Cook the steak to a core of 58°C. Leave it to rest for 10-15 minutes.

6. For the sauce start with browning some butter. Add the salted red pepper berries and toast until fragrant. Add the fresh thyme and deglaze the pan with a drop of cognac.

7. Add the mustard, beef stock and reduce this by 3/4.

8. Add the cream and remove the fresh thyme sprigs. Add in the flowering Hyssop thyme and cook for 1 minute. Season with Kampot Fleur de Sel.

To finish

1. Carve the steak and place it on large platter. Finish with some Kampot Fleur de Sel, Flowering Hyssop Thyme and the red pepper berry sauce.

For 2 people

1 thick cut T-bone steak
Kampot fleur de sel
A drop of vegetable oil
50 g butter
2 tbsp salted Kampot red pepper berries
2 springs fresh thyme
1 tsp Dijon mustard
100 ml beef stock
250 ml double cream
15 ml cognac
Flowering Hyssop thyme