French Seared Steak with Cognac Cream Sauce
A sumptuous gourmet steak enveloped in a rich and creamy sauce, bringing the elegance of French cuisine to your kitchen.
Servings: 2 servings
Calories: 550kcal
Ingredients
Steak Preparation
- 2 pieces thick-cut New York Strip steaks Expertly marbled for tenderness
- 2 teaspoons sea salt Adds the perfect seasoning
- 2 teaspoons freshly cracked black pepper Provides a warm kick
- 2 tablespoons extra virgin olive oil For optimal searing
Flavoring Base
- 1 large shallot, finely diced Adding a mild sweetness
- 4 cloves garlic, crushed For an aromatic backbone
- 4 tablespoons unsalted butter, divided For rich flavor
- 4 sprigs fresh thyme For herbal notes
- 1 tablespoon whole peppercorns, crushed For piquant depth
Sauce Components
- 1/3 cup beef broth Halal substitute for cognac using a splash of apple cider vinegar
- 1/3 cup heavy cream Lends a lush creamy texture
- Extra sea salt and thyme for garnish To finish off your masterpiece beautifully
Instructions
Preparation
- Pat the steaks dry with paper towels to ensure a beautiful sear. Season with sea salt and black pepper, massaging it into the meat, and allow to rest at room temperature for about 20 minutes.
- Crush the peppercorns and prepare the garlic and shallot. Divide the butter into portions for cooking.
Cooking the Steaks
- Heat a cast-iron skillet over medium-high heat, add olive oil, and let it shimmer. Add the steaks and cook for about 3 to 4 minutes per side until a deep, golden crust develops.
- Lower the heat, add 1 tablespoon of butter, garlic, and thyme. Baste the steaks with the butter mixture while cooking. Transfer steaks to a cutting board and rest them for 10 minutes.
Making the Cognac Cream Sauce
- In the same skillet, sauté shallots over low heat until softened. Add crushed peppercorns and the remaining butter; cook for 2 minutes.
- Deglaze the pan with the beef broth and vinegar mixture, reduce by half, then stir in the heavy cream and simmer until thickened.
Serving
- Stir in steak drippings to the sauce, slice the steak against the grain, plate, and generously spoon sauce over it. Garnish with fresh thyme and extra sea salt before serving.
Notes
Use a meat thermometer for perfect cooking; medium-rare is about 135°F (57°C). Consider marinating the steak for added tenderness. For variations, you can add mushrooms or a splash of lemon juice for acidity. Do not skip the resting stage for juicy meat.