| 1 | For 45 minutes. |
| 2 | 2)_ in heavy medium skillet, melt ?tablespoon butter and ?tablespoon oil. |
| 3 | Rub the steak on both sides w/ the pepper. |
| 4 | When skillet is verry hot add the steaks and cook over high heat untill crust forms on the bottom(about 2 minutes). |
| 5 | Turn and cook on the other side and remove to warmed plate to hold. |
| 6 | 3)_ add the remaining butter and oul to the same pan. |
| 7 | Add the shallots and cook over moderately high heat untill translucent(about 3 minutes). |
| 8 | 4)_ add the remaining 3 tablespoons of cognac to the skillet. |
| 9 | Ignite w/ a match and let burn out on it"s own. |
| 10 | Add beef stock and reduce to ?cup. |
| 11 | Stir in and accumulated juices from the steak. |
| 12 | 5)_ place steaks on serving plates and ladel pan sauce over the top and serve |
