After transferring the steaks to a plate for resting, deglaze the frying pan with the
cognac over high heat. Reduce the
cognac a bit while scraping the pan with a wooden spatula to dissolve the caramelized
meat juices stuck to the bottom. Add the
cream and
mustard, bring to a boil, reduce heat, and simmer until thick.
Season with
salt and
pepper.
Prep time 
