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Preheat oven to 180 degrees
Oil and season both sides of the cabbage
In an oven safe pan, char one side of the cabbage. Flip and place into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through
Season both sides of the eye fillet
In a pan, heat the olive oil and cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear. Flip and cook for a further 2-2.5 minutes for medium rare
Add the butter and baste for 30 seconds. Remove from pan and let rest
In the same pan, sauté the shallots and peppercorns
Deglaze the pan with the cognac or white wine and cook until completely reduced
Pour in the beef stock and reduce by half, then whisk in the Dijon and cream
Let it thicken and reduce again by half, then turn off the heat and whisk in the cold butter, 5g at a time until glossy and thickened
Remove the cabbage from the oven and finish with a drizzle of red wine vinegar
Slice your beef
Serve all together, topped with Parmesan and chives