Pepper steak on a cognac cream sauce

Season the fillet steaks on both sides with salt and pepper.
Heat the pan with oil and turn the steaks after 3 to 4 minutes, depending on the desired degree of doneness. Remove the fillet steaks from the pan and keep warm in the oven or in the warming drawer at approx. 70° C.
Pour the excess fat out of the pan and deglaze the roast residue with cognac, add a little stock or soup and bring to the boil. Add the whipped cream, allow to boil a little and strain. Add the well-washed green pepper. Stir the pieces of ice-cold butter into the slightly boiling sauce.
Serve the steaks on well-heated plates and drizzle with pepper sauce. Serve with side dishes such as croquettes or gratins and fresh vegetables.