Remove the meat for baking from the fridge.
Put the cream in a high saucepan and place a ladle in it so that it is less likely to boil over, so keep an eye on it.
Be sure to reduce half, the more you boil, the tastier and thicker your sauce.
Season the meat with salt.
Pour out the jar of concassed pepper in a plate.
Now push the meat on 1 side in the pepper, if you like real pepper, press the top and bottom into the pepper.
Let your butter foam well in a pan, put the meat in it, let it get for 2 minutes without poking it, turn around and let them cook as thickness and desired baking method.
Chicken must be done, pork rosé and steak saignant.
Put your oven at 45 °, remove the meat from the pan, place on a plate and keep warm in the oven.
Pour the most fat away, turn off the extractor if you want to flambé.
Pour the cognac from the fire into your pan, put your sleeves down for safety or a towel around your arm, safety first!
Stick your arm with a pan far from your face and keep your pan tilted so that cognac comes from your pan and the flame touches, now the flame shoots in your pan and flambé.
Place pan until flame is gone, add the brown stock that also lets you reduce a little.
If you don't see flambés, then extinguish with brown stock and pour in cognac.
Once nicely boiled, add the boiled cream, beat everything loose, taste, season with sniff salt as needed, and ready!
Serve your meat with the delicious pepper sauce and serve with lettuce or fries of your choice.
