1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp. For 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon butter and 1/2 tablespoon oil. Rub the steak on both sides w/ the pepper. When skillet is verry hot add the steaks and cook over high heat untill crust forms on the bottom(about 2 minutes). turn and cook on the other side and remove to warmed plate to hold.

3)_ Add the remaining butter and oul to the same pan. Add the shallots and cook over moderately high heat untill translucent(about 3 minutes).

4)_ Add the remaining 3 Tablespoons of cognac to the skillet. Ignite w/ a match and let burn out on it's own. Add beef stock and reduce to 1/4 cup. Stir in and accumulated juices from the steak.

5)_ Place steaks on serving plates and ladel pan sauce over the top and serve.