2) Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and 3 minutes on the other for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
3) Meanwhile, pour all but 1 tbsp of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
4) Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tbsp of butter and 1/2 tsp salt. Serve the steaks hot with the sauce poured on top.