French bistro pepper steak with cognac pan sauce

Take the steaks out of the fridge at least 15 minutes ahead to avoid cold spots.

Season with a little salt and as much pepper as wanted on each side; leave 10 minutes so the pepper flavours the meat.

Have everything ready before cooking: wine, cognac, cream, reduced brown stock, butter and the thinly diced shallot. The sauce takes three to five minutes once the steaks are done.

Heat the frying pan over medium heat and sear the steaks without moving them until they release, about three minutes per side (also said as two and a half minutes per side), on a rather low heat.

Deglaze with the cognac (flambé optional, exhaust fan off). Once reduced, lower the heat, move the steaks to a tray and keep them warm in the oven.

Melt the butter over low to medium heat and add the shallots for five or ten seconds without burning them.

Add the white wine, raise the heat and reduce 20 to 30 seconds to cut the acidity.

Add 50 to 100 ml of stock and reduce over high heat two to two and a half minutes to a syrupy consistency.

Add cream to taste and reduce one to two minutes more.

Turn off the heat, return the steaks with their juices and turn them in the sauce briefly to coat and warm them. Serve with the sauce poured over, and bread to wipe the plate.