Spread pepper out on a baking sheet. Season steaks on both sides with salt, then press steaks into pepper, coating both sides.
In a deep saute pan over medium-high heat, warm oil until shimmering. Arrange steaks in pan; cook 2-3 minutes per side for medium-rare, or until done to your liking. Transfer to a warmed platter; cover loosely with foil.
Pour off excess fat from pan; set pan over medium heat. Add shallots; saute until translucent, 2-3 minutes. Add cognac; cook until most of the liquid has evaporated, about 1 minute. Add demi-glace and stock; cook until reduced by half, 2-3 minutes. Reduce heat to low; add butter 1 piece at a time, whisking constantly. Strain sauce through a fine-mesh sieve into a bowl, Spoon sauce over steaks; serve immediately
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 2|
|Calories from Fat: 521 (61%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 215.1mg||66 %|
|Sodium 551.3mg||19 %|
|Potassium 1089.9mg||29 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.5g|
|Protein 66.7g||95 %|
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Calories per serving: 855
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