One of my favourite meals.
Take the steaks out of the fridge 30 minutes before you want to cook them.Crush the peppercorns with a pestle and mortar until coarsely ground.Season the steaks with sea salt,then press the peppercorns into both sides of the meat.
Heat the oil and butter in a large frying pan Over a high heat.Cook the steaks for 2-3 minutes either side for medium rare,then remove to a plate and rest,loosely covered with foil.
Turn the heat to medium low and add the shallot to the pan,frying for 2-3 minutes,until softened.Pour in the cognac and bubble until well-reduced and sticky.Add the cream and bubble for 1 minute more,until you have a syrupy sauce;stir in any resting juices from the meat.Serve the steak with sauce and steamed green vegetables.
A French classic-a beautiful sauce for meat.
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