Season steaks on both sides kosher salt/peppercorns. (Push in the pepper to stick!)

In a skillet, heat 2T. oil on medium high.

Once hot, brown steaks about 3 mins on one side.

Flip steaks, add the butter and rosemary.

Spoon butter over steaks and cook until 135° internally.

Move to cutting board to rest (covered)

Clean out any excess pepper and keep oil in pan.

Add chopped shallots for 2 mins.

Add garlic.

Stir in flour for 2 mins.

Whisk in cognac, then broth.

Add potatoes and bring up to a simmer.

Cook about 15 mins to soften potatoes.

Lower heat and add cream along with Worcestershire.

Cook 5 mins more, stirring to combine.

In another skillet, cook sliced shallots in 1/2c. oil to crisp. Drain on paper towel and season with salt.

Divide soup among bowls. Cut steak into slices, then top bowls with steak and fried shallots.