Take the meat out of the fridge 1 hour before cooking.
Put the cream in a tall saucepan and place a ladle in it so that it doesn't boil over too quickly, keep a close eye on it.
Let it reduce by at least half; the more you reduce it, the more flavorful and thicker your sauce will be.
Season the meat with salt.
Pour the jar of crushed pepper onto a plate.
Now press the meat on one side into the pepper; if you really love pepper, press the top and bottom into the pepper.
Let your butter foam well in a pan, place the meat in it, let it sear for 2 minutes without poking it, turn it over and let it cook further according to thickness and desired doneness.
Chicken should be cooked through, pork should be medium-rare, and steak should be rare.
Set your oven to 45°C, take the meat out of the pan, place it on a plate and keep it warm in the oven.
Pour off most of the fat, turn off the hood if you want to flambé.
Pour the cognac from the heat into your pan, for safety pull your sleeves down or wrap a towel around your arm, safety first!
Hold your arm with the pan away from your face and tilt your pan so that the cognac touches the edge of your pan and catches fire; now the flame will flare up in your pan and you will flambé.
Set the pan down until the flame is out, then add the brown stock, which you will also let reduce a bit.
If you don't want to flambé, extinguish with brown stock and add cognac.
Once nicely reduced, add the reduced cream, whisk everything well, taste, season with a pinch of salt if needed, and you're done!
Serve your meat with the delicious pepper sauce and serve with salad or fries of your choice.
