Ingredients

Steps

• Season the steak with salt and pepper.
• Seal the steak on all sides in a medium-hot pan with clarified butter.
• Add the garlic and flambé the meat with the Cognac.
• Remove the steak and deglaze the pan with red wine and beef stock.
• Reduce the liquid slightly then stir in the crème fraîche.
• Return the steak and juices to the pan and cook to your preference.
• Warm the ham under a hot grill until crispy.
• Fry the egg quickly while keeping the yolk runny.
• Plate the steak topped with the egg and crispy ham.
• Pour the reduced sauce over the dish and serve immediately.