Steps
1. Cook the crozets in salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a skillet, heat butter and olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
3. Add the cooked crozets to the skillet, stirring in the heavy cream and half of the grated cheese. Cook for a few minutes until warmed through. Season with salt to taste.
4. In another pan, season the steak with salt and crushed peppercorns. Sear in a hot skillet for about 3-4 minutes on each side for medium-rare (adjust cooking time as needed).
5. Remove the steak from the pan and let it rest. In the same skillet, add a splash of water or stock to deglaze, scraping up the flavorful bits. Bring to a simmer and reduce slightly.
6. Slice the steak and serve it over a bed of croziflette, drizzling the peppercorn sauce on top. Finish with the remaining grated cheese and a sprinkle of fresh parsley.