Steak with Cream Sauce and Vegetables
Peel, scrub and cook potatoes in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
Peel shallots and finely dice. Rinse steaks and pat dry. Season with salt and sear in a hot pan in oil for 1-2 minutes on each side or until brown. Lower heat and cook until desired temperature is reached. Remove from pan and let rest covered with aluminum foil. Saute shallots in roasting pan and pour in cognac and broth. Boil and simmer briefly. Stir in cream and simmer for a few more minutes. Use a whisk to thicken, adding flour if desired to thicken more. Season with salt and pepper.
Mash potatoes with a fork until lumpy. Add butter and parsley. Mix well and season with salt. Place steaks on plates with a side of potatoes. Drizzle with sauce as desired.
Serve with carrots if desired.