Remove the steaks 1 hour from the fridge for baking.
Put the cream in a high saucepan and place a ladle in it so that it is less likely to boil over, keep an eye on it, and certainly let it reduce for half. The more you reduce the tasteful and thicker your sauce.
Season the meat with salt.
Pour out the jar of concassed pepper in a plate
Now push each steak on 1 side in the pepper, if you like real pepper flavor, press the pepper up and bottom.
Let your butter foam well in a pan put the steaks in it, let it can be canceled for 2 minutes without poking it, turn them over and let them cook, according to thickness and desired baking method.
Put your oven at 45 °, remove the steaks from the pan, place them on a plate and keep them 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 flambé, extinguish with brown stock and pour in cognac.
Once nicely boiled, add the boiled cream, beat everything well, taste, season with snuff salt if necessary, and ready!
Serve with your steaks some lettuce and fries of course!
