French Seared Steak with Cognac Cream Sauce

A luxurious yet approachable dish featuring perfectly seared steaks enhanced by a rich cognac cream sauce.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: French

Keyword: Cognac Sauce, comfort food, French Cuisine, Gourmet Recipe, Steak

Servings: 2 servings

Calories: 600kcal

2 pieces thick-cut New York Strip steaks Tender and flavorful, the star of this dish.
2 teaspoons sea salt Enhances the natural flavors.
2 teaspoons freshly cracked black pepper Adds a hint of spice.
2 tablespoons extra virgin olive oil For a perfect sear.
1 large shallot, finely diced Sweet and aromatic, it enriches the sauce.
4 cloves garlic, crushed Adds depth and flavor.
4 tablespoons unsalted butter, divided Provides richness to both the steaks and the sauce.
4 sprigs fresh thyme, divided An earthy herbal note.
1 tablespoon whole peppercorns, crushed Elevates the sauce with complexity.
1/3 cup beef broth with a splash of apple cider vinegar Halal substitute for Cognac.
1/3 cup heavy cream Creates a luscious, velvety sauce.
to taste extra sea salt and thyme for garnish Finishing touches for presentation.

Pat your New York Strip steaks dry with paper towels and season with sea salt and black pepper. Let rest for 20 minutes.

Crush the peppercorns and prepare the garlic and shallot. Divide the unsalted butter for later use.

Heat a skillet over medium-high heat and add the extra virgin olive oil. Sear the steaks for 3-4 minutes on each side until a golden-brown crust forms.

Lower the heat, add the divided butter, crushed garlic, and fresh thyme. Baste the steaks with the butter and aromatics, then remove from skillet to rest.

In the same skillet, sauté the diced shallots until lightly browned. Add crushed peppercorns and remaining butter, then pour in beef broth and apple cider vinegar, reducing by half.

Stir in heavy cream and let thicken slightly. Mix in steak drippings before slicing the rested steaks and plating them with the sauce.

Allowing steaks to rest is crucial for tenderness. Don’t skip basting for added flavor. Optionally substitute cream based on dietary preference.