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1
Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes.
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2
In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil.
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3
Rub the steaks on both sides with the pepper.
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4
When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes.
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5
Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes.
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6
Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare.
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7
Transfer the steaks to a plate and keep warm.
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8
Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet.
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9
Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.
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10
Add the remaining 3 tablespoons Cognac to the skillet.
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11
Ignite with a match and cook over high heat until the flame burns out, about 30 seconds.
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12
Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes.
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13
Stir in any accumulated juices from the steaks.
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14
Season the steaks with salt and transfer to individual plates.
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15
Spoon the pan sauce on top and serve.
