1. Allow the steaks to rest at room temperature, covered, for about 30 minutes.

2. Generously season both sides of the steak with salt pepper to taste.

3. Heat a large, heavy sauté pan over medium-high heat and add the grapeseed oil. Sear the steaks on the first side until well caramelized, 3 to 5 minutes. Flip the steaks over, and cook until they are done to your liking. An internal temperature of 125º to 130º is ideal for medium rare. Remove the steaks from the pan and allow to rest, covered, while making the pan sauce. Tip: use the same pan the steaks were seared in to make the sauce.

4. Discard any fat from the sauté pan and wipe clean. Place the pan over medium-low heat and add the butter. Gently sauté the shallots until aromatic, about 1 minute.

5. Deglaze the pan with the cognac scraping up any browned bits of fond from the bottom of the pan.

6. Whisk in the mustard, chicken stock and cream. Increase the heat to medium and simmer until reduced and thickened, about 5 minutes. Season with salt to taste.

7. Serve the steaks drizzled with the sauce.

Note:

If the steaks are well seared but not cooked through to your liking, place them in a 350º oven for 5 to 10 minutes, or until they reach the desired temperature.