French Seared Steak with Cognac Cream Sauce
A luxurious dish featuring perfectly seared ribeye or filet mignon steaks paired with a rich cognac cream sauce, perfect for any occasion.
Servings: 2 servings
Calories: 550kcal
Ingredients
For the Steaks
- 2 pieces ribeye or filet mignon steaks Choose the best quality for a tender texture and savory flavor.
- to taste seasoning Salt and pepper Essential for seasoning and enhancing the meat’s natural taste.
- 1 tablespoon olive oil Used for searing, adds a nice crispness to the steak.
- 1 tablespoon butter Essential for richness and added flavor during the basting process.
- 1 sprig Fresh thyme Aromatic properties elevate the dish beautifully.
For the Sauce
- 1 piece shallot, finely minced Adds sweetness and depth to the sauce.
- 2 tablespoons cognac or brandy For a flavorful sauce; may substitute with non-alcoholic alternatives if preferred.
- 1 cup heavy cream The base of your creamy sauce; lends a luxurious texture.
- 1 tablespoon Dijon mustard Adds a unique tanginess to the flavor profile.
- 1 tablespoon green or black peppercorns (optional) For an added kick of flavor.
For Garnish
- to taste garnish Fresh parsley or thyme A simple touch that adds freshness.
Instructions
Preparation
- Pat the steaks dry with paper towels and season generously on both sides with salt and pepper.
Cooking Steaks
- Heat a tablespoon of olive oil in a skillet over high heat. Add the steaks once the oil shimmers. Sear for 3-4 minutes on each side for medium-rare, basting the steaks with butter and thyme during the last minute.
- Remove the steaks from the skillet and let them rest for at least 5 minutes.
Making the Sauce
- In the same skillet, reduce the heat to medium. Add the minced shallots and sauté until softened, about 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 gently for 3-5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning with salt if necessary.
Serving
- Slice the rested steak against the grain and drizzle generously with the warm cognac cream sauce. Garnish with fresh herbs.
Notes
Resting the steaks ensures juicy and tender meat. Use a meat thermometer to check for doneness: 130°F for medium-rare. For variations, consider adding Worcestershire sauce or sautéed vegetables to the sauce.