Introduction:
French Seared Steak with Cognac Cream Sauce is a decadent dish that combines the rich, savory flavor of perfectly seared steak with the luxurious and creamy sauce made from Cognac, heavy cream, and a hint of Dijon mustard.
This dish brings the indulgence of French cuisine right to your table, with a smooth and aromatic sauce that perfectly complements the tenderness of the steak.
Whether it’s for a special occasion or a refined weeknight dinner, this recipe will elevate your dining experience.
Ingredients:
For the Steak:
2 boneless ribeye steaks (or your preferred cut)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
For the Cognac Cream Sauce:
2 tablespoons Cognac (or brandy)
1/2 cup heavy cream
1/4 cup beef broth
1 tablespoon Dijon mustard
1 small shallot, finely chopped
1 garlic clove, minced
1 tablespoon unsalted butter
Salt and pepper to taste
Fresh thyme or parsley (optional, for garnish)
Instructions:
Prepare the Steak:
Season both sides of the steaks generously with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until the butter is melted and the oil is shimmering.
Add the steaks to the skillet and cook for about 4-5 minutes per side, or until your desired level of doneness (medium-rare to medium is ideal). Remove the steaks from the pan and set aside to rest while you prepare the sauce.
Make the Cognac Cream Sauce:
In the same skillet, lower the heat to medium and add 1 tablespoon of butter.
Add the chopped shallot and garlic, sautéing for about 1-2 minutes until fragrant and softened.
Carefully pour in the Cognac to deglaze the pan, stirring to release any browned bits from the bottom of the pan. Let it cook for about 1 minute to reduce slightly.
Stir in the beef broth, Dijon mustard, and heavy cream. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens and becomes creamy.
Taste and adjust seasoning with salt and pepper as needed.
Serve:
Plate the steaks and spoon the Cognac cream sauce generously over the top.
Garnish with fresh thyme or parsley if desired, and serve immediately.
Description:
French Seared Steak with Cognac Cream Sauce is the perfect balance of savory, creamy, and aromatic flavors. The Cognac adds a subtle sweetness and depth to the sauce, while the cream gives it a smooth and luxurious texture. The steak is perfectly seared to create a flavorful crust, while the sauce brings a sophisticated and rich finish. This dish is ideal for a romantic dinner or any special occasion when you want to impress your guests with a touch of French culinary elegance.
Tips:
Make sure to let the steak rest for a few minutes after cooking. This allows the juices to redistribute within the meat, ensuring a tender and juicy steak.
If you don’t have Cognac, brandy or a good quality bourbon can be substituted.
For an extra depth of flavor, try adding a splash of Worcestershire sauce to the Cognac cream sauce.
Serve the steak with mashed potatoes, roasted vegetables, or a simple green salad to complete the meal.
If you prefer a thicker sauce, allow it to reduce further or add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Variations:
Mushroom Sauce: Add sliced mushrooms to the sauce for an earthy flavor that pairs beautifully with the steak.
Herb Variations: Experiment with different fresh herbs like rosemary or tarragon for a distinct flavor profile.
Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the sauce for a bit of heat.
Corrections:
If the sauce becomes too thick, you can thin it out by adding a little more beef broth or a splash of water.
If the sauce is too thin, allow it to simmer for a bit longer until it reaches the desired consistency.
Enjoy!
Now that your French Seared Steak with Cognac Cream Sauce is ready, serve it with a glass of red wine, such as a Cabernet Sauvignon or Merlot, to enhance the flavors. Bon appétit!