French Seared Steak with Cognac Cream Sauce
This dish fuses the richness of perfectly seared beef with a luxurious cream sauce, creating a symphony of flavors that is both comforting and indulgent.
Servings: 2 servings
Calories: 650kcal
Ingredients
Steak Ingredients
- 2 pieces ribeye or filet mignon steaks Choose your preferred cut of steak.
- to taste Salt and pepper Use as needed for seasoning.
- 1 tablespoon olive oil For searing the steaks.
- 1 tablespoon butter Adds richness during the searing process.
- a few sprigs Fresh thyme For basting the steaks.
Cream Sauce Ingredients
- 1 medium shallot, finely minced Adds depth of flavor to the sauce.
- 2 tablespoons cognac Can substitute with a non-alcoholic beverage.
- 1 cup heavy cream For a rich, creamy sauce.
- 1 tablespoon Dijon mustard Enhances the flavor of the sauce.
- 1 tablespoon green or black peppercorns Optional, for additional flavor.
- to taste Additional salt Adjust seasoning as needed.
- for garnish Fresh parsley or thyme For presentation.
Instructions
Preparation
- Pat the steaks dry with paper towels and season both sides generously with salt and pepper.
Searing the Steak
- Heat olive oil in a skillet over high heat. Once shimmering, add the steaks and sear for 3-4 minutes on each side for medium-rare.
- In the last minute, add butter and fresh thyme to the pan for basting.
- Remove the steaks from the skillet and let them rest.
Making the Sauce
- In the same skillet, reduce heat to medium, add minced shallots and sauté until softened.
- Pour in the cognac and reduce for about 1 minute.
- Stir in heavy cream, Dijon mustard, and optional peppercorns. Simmer gently for 3-5 minutes until slightly thickened.
- Adjust seasoning with additional salt as needed.
Serving
- Slice the rested steaks against the grain, drizzle with the warm cognac cream sauce, and garnish with fresh herbs.
Notes
For the best sear, ensure your skillet is hot before adding the steaks. You can substitute cognac with apple cider vinegar mixed with chicken broth for a non-alcoholic option. Leftovers can be stored in an airtight container for up to 3 days.