Technical Stages :

• Grind the peppercorns. Cut 8 steaks out of the sirloin and pass (bread) them in the ground pepper on both sides.
• Heat up in a large pan the oil and 50 g butter. Put the steak on the counter and sprinkle salt on both sides.
• Seal the steaks in the warm pan, on both sides. Leave it for a more or less long amount of time, depending on how you like your meat (done, medium, rare..).
• Remove the steaks from the heat when cooked. Keep warm.
• Remove all fat from the pan, deglaze with cognac, let flamb. Add the white wine, let reduce for 2 minutes and moisten in bound veal stock. Reduce for 4 to 5 minutes. Take away from heat and combine the butter in small chunks, gently shaking the pot. Season to taste.
• Arrange the steaks in a dish. Gently coat with sauce. Serve.