French Seared Steak with Cognac Cream Sauce
An exquisite dish that beautifully combines tender steak with a luxurious cognac cream sauce for an unforgettable dining experience.
Servings: 2 servings
Calories: 750kcal
Ingredients
For the steak
- 2 pieces ribeye or filet mignon steaks Opt for well-marbled cuts for juiciness.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1 tablespoon olive oil For perfect sear.
- 1 tablespoon butter Adds richness.
- 2 sprigs Fresh thyme For added flavor.
For the cognac cream sauce
- 1 shallot, finely minced Adds sweetness.
- 2 tablespoons cognac or brandy For rich flavor (substitute with apple cider vinegar for non-alcoholic version).
- 1 cup heavy cream Makes the sauce thick and decadent.
- 1 tablespoon Dijon mustard Provides a zesty kick.
- 1 tablespoon green or black peppercorns Optional for texture.
- to taste Salt For seasoning the sauce.
- to garnish Fresh parsley or thyme Adds freshness.
Instructions
Preparation
- Pat the steaks dry with paper towels and season generously with salt and pepper.
Cooking the Steak
- Heat olive oil in a skillet over high heat and sear the steaks for 3-4 minutes on each side for medium-rare.
- During the last minute of cooking, add butter and fresh thyme, basting the steaks with the melted butter.
- Remove the steaks from the skillet and let them rest.
Making the Sauce
- In the same skillet, reduce heat to medium and sauté the minced shallots until softened, about 2-3 minutes.
- Pour in cognac and let it reduce for about 1 minute, scraping up flavorful bits from the skillet.
- Stir in heavy cream, Dijon mustard, and peppercorns, allowing it to simmer gently for 3-5 minutes until thickened. Season with salt to taste.
Plating
- Slice the rested steak against the grain and arrange on serving plates. Drizzle with the cognac cream sauce and garnish with fresh herbs.
Notes
For a lighter version, use chicken or fish with avocado cream sauce. Allow steaks to rest after cooking for juiciness. Warm plates for serving.