Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. 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. Turn the steaks over and cook; partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high hear until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 2|
|Calories from Fat: 636 (52%)|
|Amt Per Serving||% DV|
|Total Fat 70.6g||94 %|
|Saturated Fat 34.9g||175 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 203.9mg||63 %|
|Sodium 1287.9mg||44 %|
|Potassium 1882.6mg||50 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.4g|
|Protein 47.4g||68 %|
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Calories per serving: 1218
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