French Seared Steak with Cognac Cream Sauce
A delicious and luxurious steak dish topped with a rich Cognac cream sauce, perfect for impressing guests or enjoying a gourmet meal at home.
Servings: 2 servings
Calories: 600kcal
Ingredients
Steak Preparation
- 2 pieces thick-cut New York Strip steaks Juicy, tender, and full of flavor.
- 2 teaspoons sea salt Balances and enhances the natural flavors.
- 2 teaspoons freshly cracked black pepper Adds a touch of heat and depth.
- 2 tablespoons extra virgin olive oil Provides a rich base for searing.
Sauce Ingredients
- 1 large shallot, finely diced Delivers a sweet yet sharp flavor profile.
- 4 cloves garlic, crushed Infuses the dish with aromatic warmth.
- 4 tablespoons unsalted butter, divided Contributes richness to the sauce.
- 4 sprigs fresh thyme, divided Lends an earthy herbal note.
- 1 tablespoon whole peppercorns, crushed Enhances the peppery essence.
- 1/3 cup beef broth with a splash of apple cider vinegar Halal substitute for Cognac.
- 1/3 cup heavy cream Creates a luscious texture.
- extra sea salt and thyme for garnish Finishing touches.
Instructions
Preparation
- Pat the steaks dry with paper towels. Season both sides with sea salt and black pepper, ensuring the seasoning is massaged in. Allow the steaks to rest at room temperature for 20 minutes.
- Crush the tablespoon of peppercorns. Prepare the garlic and shallot. Divide the butter into portions for later use.
Cooking
- Heat a cast-iron skillet over medium-high heat and add olive oil. Sear the steaks for 3-4 minutes on each side until a caramelized crust forms.
- Lower the heat, add one tablespoon of butter, crushed garlic, and thyme. Baste the steaks with the infused butter as it melts, then allow the steaks to rest for 10 minutes before slicing.
- In the same skillet, sauté the shallots until translucent. Add crushed peppercorns and remaining butter, letting it melt. Pour in the beef broth and apple cider vinegar, reducing for a few minutes.
- Stir in the heavy cream and allow it to thicken into a sumptuous sauce.
Serving
- Slice the rested steak against the grain for maximum tenderness. Plate and generously spoon the Cognac cream sauce over the steak. Garnish with thyme and a sprinkle of extra sea salt.
Notes
For perfect steaks, use an instant-read thermometer aiming for 130°F for medium-rare. Rest the steaks under aluminum foil to retain moisture. Add sautéed mushrooms or halved cherry tomatoes for a fresh twist.