Ingredients

3/4 Cup Dark Chocolate
2 eggs
1 tbsp cocoa powder
1/4 Cup palm sugar
1/4 Cup white sugar
1/2 Cup melted butter
1 tsp Kampot Red pepper
1/2 Cup flour

Directions

Preheat the oven to 350°F.

In a bowl, mix the melted butter, cacao powder until smooth. Melt the dark chocolate separately, then add it to this mixture.

In another bowl, beat the eggs with the sugar and the freshly ground Red Kampot Pepper until light and frothy. Gently fold the chocolate mixture into the egg mixture.

Sift in the flour, incorporating it gently with a spatula until just combined.

Pour the batter into six small molds. Silicone molds work best for a perfectly soft, fondant texture.

Bake for approximately 10 minutes.

Allow the fondants to cool for at least 10 minutes before carefully unmolding.

Ingredients
- 3 tbsp. kampot salted black -peppercorns
- 4 (6-oz.) beef filets, about 1 - 1/2" thick
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 1⁄3 cup cognac
- 1 cup beef stock
- 1⁄2 cup heavy cream
- Salt

Instructions
1. Add Kampot Salted Peppercorns to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
2. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
3. Add cognac to hot pan, then carefully ignite with a long-handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks.