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Season the steak and place on a cast-iron pan, cook on both sides until medium rare.
Remove the steak and allow it to rest on a plate.
Add the peppercorns to the pan and caramelise, then add the cognac and allow it to flambé.
Now add the cream and allow to reduce to sauce consistency. Finish with the resting juices from the steak, crème fraîche and some lemon juice.
Add the steak back into the sauce and glaze.