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Ensure the steaks are at room temperature before you start cooking.
Season the steak by rubbing both sides with salt and pepper to taste.
Leave to rest for at least 10 minutes to allow the steak to absorb the pepper.
Thinly dice the shallots and get your mise en place ready.
On medium heat, warm one tablespoon of oil in a good quality frying pan and fry the steak for 2.5 - 3 minutes on each side (depending on your desired level of doneness). ONLY TURN THE MEAT ONCE, and do not move the meat around while cooking.
When the steak is nearly done, deglaze the pan with the cognac then remove the steaks and keep warm in an oven at 70C (158F).
Reduce the heat under the pan to low and melt the butter.
Add the shallots and stir in for 5-10 seconds.
Add the white wine and turn the heat up a little.
Deglaze and reduce the wine for about 30 seconds.
Add the stock on high heat, reduce again for about 2 – 2 ½ minutes to get a syrupy consistency.
Add cream to taste and reduce again for 1 – 2 minutes.
Add the steaks (including the juices) to the sauce in the pan and coat both sides to warm them.
Place each steak on a plate, pour over the desired amount of sauce and serve with potatoes, rice or fries.