Ingredients:
3 tb Butter
3 tb Chopped shallots
1/3 c Cognac or other brandy
1 c Chicken stock
1/2 c Beef stock
2 c Whipping cream
Salt
6 1 1/2-inch-thick shark steak
2 tb Coarsely ground pepper

Method
Melt 1 tablespoon butter in heavy large medium saucepan over medium-high heat.
Add shallots and sauté until just tender, about 3 minutes.
Add Cognac and simmer until liquid is reduced to 1 tablespoon, about 4 minutes.
Stir in chicken and beef stocks.
Simmer until reduced to 1/3 cup, about 10 minutes.
(Can be prepared 1 day ahead). Chill.
Bring stock mixture to boil.
Add cream and simmer until liquid is reduced to 1 1/2 cups, about 20 minutes.
Season with salt.
Keep warm.
Pat shark steaks dry.
Season with salt.
Sprinkle both sides of shark generously with pepper.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
Add shark and fry until cooked through, about 4 minutes per side.
Transfer to plates.
Serve with sauce over or under the fish.

Serves 1.