Mako Shark Steak Au Poivre

Directions

Pat shark slices dry.

Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating. Heat clarified butter in heavy, large skillet until hot. Working in batches if necessary, sauté fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add ⅓ cup Cognac. Add cream, veal glaze and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.