French Seared Steak with Cognac Cream Sauce
This rich, creamy French steak recipe is a showstopper—perfectly seared and draped in luxurious cognac cream sauce for your next gourmet dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Gourmet Special Occasion, Main Course
- Method: Searing, Pan Sauce
- Cuisine: European Gourmet, French Cuisine
Ingredients
2 ribeye or filet mignon steaks (about 8 oz each)
2 tablespoons olive oil or butter
2 shallots, finely chopped
2 garlic cloves, minced
½ cup cognac (or brandy as a substitute)
1 cup heavy cream (or half-and-half)
1 teaspoon Dijon mustard (optional)
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
Prep the Steaks: Pat steaks dry and season generously with salt and black pepper.
Sear the Steaks: Heat a heavy skillet over high heat with olive oil or butter. Sear steaks for 3–4 minutes per side until a golden crust forms. Transfer steaks to a plate to rest.
Deglaze the Pan: Reduce heat to medium. Add shallots and garlic to the pan. Sauté for 1–2 minutes until soft and fragrant.
Flambé the Cognac: Carefully pour in the cognac and ignite with a heatproof lighter to burn off the alcohol. Let flames subside naturally.
Make the Sauce: Stir in cream, thyme, and Dijon mustard (if using). Simmer 5–7 minutes until sauce thickens and coats the back of a spoon. Taste and adjust salt and pepper.
Finish the Dish: Return the steaks to the pan briefly and spoon the sauce over them to warm through.
Serve: Plate steaks and drizzle generously with cognac cream sauce. Garnish with chopped parsley and serve hot.
Notes
Expert Tip: Flambé carefully with a long lighter, and have a lid nearby for safety.
Storage: Refrigerate steaks and sauce separately; best used within 2–3 days.
Reheating: Warm sauce gently to avoid curdling.
Variations: Add sautéed mushrooms for a mushroom cognac sauce, or try with pork, chicken, or portobello steaks.
Resting Tip: Always rest steaks for 5 minutes before slicing to lock in juices.
