French Seared Steak with Cognac Cream Sauce
A luxurious yet easy-to-master dish combining perfectly seared beef with a luscious cognac cream sauce.
Servings: 2 servings
Calories: 600kcal
Ingredients
For the steak
- 2 pieces ribeye or filet mignon steaks Rich, juicy cuts perfect for searing.
- to taste Salt and pepper Essential for enhancing the true flavors.
- 1 tablespoon olive oil Helps achieve the perfect sear.
- 1 tablespoon butter Adds richness to the flavor.
- a few sprigs Fresh thyme For an aromatic touch.
For the sauce
- 1 shallot finely minced Adds sweetness and depth.
- 2 tablespoons cognac or brandy Brings sophisticated warmth (optional for non-alcoholic version).
- 1 cup heavy cream Creates a velvety texture.
- 1 tablespoon Dijon mustard Adds a hint of tang.
- 1 tablespoon green or black peppercorns Optional for those who enjoy extra spice.
- for garnish Fresh parsley or thyme Elevates presentation.
Instructions
Preparation
- Pat the steaks dry with a paper towel and season both sides with salt and pepper.
- Heat the olive oil in a skillet over high heat until shimmering.
- Add the steaks to the pan and sear for 3-4 minutes on each side for medium-rare, basting with butter and adding fresh thyme in the last minute.
- Remove the steaks from the pan and let them rest.
Sauce Preparation
- In the same skillet, reduce heat to medium and add minced shallots; sauté until softened (2-3 minutes).
- Carefully pour in the cognac, allowing it to reduce for about 1 minute.
- Stir in the heavy cream, Dijon mustard, and optional peppercorns; simmer for 3-5 minutes until thickened.
- Season with salt to taste.
Serving
- Slice the steak against the grain and drizzle with the cognac cream sauce.
- Garnish with fresh herbs and serve.
Notes
Let steak rest after cooking to redistribute juices. For a twist, add sautéed mushrooms or Worcestershire sauce to the cream sauce.