French Seared Steak with Cognac Cream Sauce

Why I Love This Recipe

I love how this dish combines simple ingredients with a bit of flair. The flambéed cognac adds drama and richness to the sauce, while the cream and thyme make everything feel cozy and indulgent. It’s surprisingly quick to make for something that looks and tastes gourmet. I also like that I can switch up the protein or add mushrooms for variety—it never gets old.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ribeye or filet mignon steaks

• olive oil or butter

• shallots, finely chopped

• garlic cloves, minced

• cognac (or brandy)

• heavy cream (or half-and-half)

• Dijon mustard (optional)

• fresh thyme leaves

• salt and black pepper

• fresh parsley, for garnish

Directions

1. I start by patting the steaks dry and seasoning both sides with salt and black pepper. A dry surface helps get that perfect sear.

2. In a hot skillet over high heat, I add olive oil or butter and sear the steaks for 3–4 minutes per side until a deep brown crust forms. Once done, I transfer them to a plate to rest.

3. I reduce the heat, then add the chopped shallots and garlic to the same skillet, stirring until they’re fragrant and softened.

4. Now comes the fun part: I pour in the cognac and carefully flambé it to burn off the alcohol. I always use a long lighter and have a lid nearby just in case.

5. Once the flames die down, I stir in the cream, thyme, and Dijon mustard (if I’m using it), then let the sauce simmer until it thickens and coats the back of a spoon.

6. I return the steaks to the pan just long enough to spoon the sauce over them and warm them through.

7. Finally, I plate the steaks with a generous drizzle of the cognac cream sauce and top them with chopped parsley for a fresh finish.

Servings and Timing

This recipe serves 4 people.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Mushroom twist: I add sautéed mushrooms to the sauce for an earthy boost.

• Different protein: I’ve made this same sauce with pork chops and even portobello mushrooms—it’s incredibly versatile.

• Herb swap: Instead of thyme, I sometimes use rosemary for a deeper, woodsy flavor.

• No flambé? I skip the flames and just simmer the cognac a bit longer to cook off the alcohol.

• Cheese finish: I stir in a bit of grated Parmesan for an extra-rich version of the sauce.

Storage/Reheating

I store any leftovers in the fridge for up to 2–3 days, keeping the steak and sauce in separate containers. When reheating the sauce, I do it gently over low heat to avoid curdling the cream. If the steak needs warming, I reheat it in a low oven, covered, or slice it and quickly pan-sear just until warmed through.

FAQs

What’s the best cut of steak for this recipe?

I like to use ribeye or filet mignon for their tenderness and rich flavor, but sirloin works if I want something more budget-friendly.

Do I have to flambé the cognac?

No, but flambéing burns off the alcohol faster and intensifies the flavor. If I prefer not to, I just let it simmer for a few minutes instead.

Can I make this sauce ahead of time?

Yes, I can make the sauce a few hours in advance. I just reheat it gently and stir well before serving.

What can I serve with this steak?

I usually serve it with roasted potatoes, steamed green beans, or a simple salad. Mashed potatoes also pair beautifully with the sauce.

Can I use a non-alcoholic substitute?

If I want to skip the alcohol, I use beef broth with a splash of apple cider vinegar or white grape juice to mimic the depth of cognac.

Conclusion

French Seared Steak with Cognac Cream Sauce is one of those recipes that feels like a splurge but is surprisingly simple to pull off. I love how the creamy, aromatic sauce pairs with the rich seared steak—it’s comfort and class all in one dish. Whether I’m cooking for guests or just making a special meal for myself, this recipe always feels like a win.