French Seared Steak with Cognac Cream Sauce

Description

This French Seared Steak with Cognac Cream Sauce is a restaurant-style dish you can make at home with just a few simple ingredients. Tender, juicy steak is pan-seared to perfection and topped with a silky, rich cream sauce made with cognac, Dijon mustard, and a splash of cream. It’s bold, elegant, and deeply flavorful—perfect for a romantic dinner, a dinner party, or when you simply want to treat yourself to a gourmet meal.

Ingredients For French Seared Steak with Cognac Cream Sauce

• 2 boneless ribeye or strip steaks (about 8 oz each)

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 cloves garlic, lightly smashed

• 1 shallot, finely chopped

• ½ cup cognac (or brandy)

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• Salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the Steaks

   • Pat steaks dry with paper towels. Season generously with salt and pepper.

2. Sear the Steaks

   • Heat olive oil and butter in a heavy skillet (preferably cast iron) over medium-high heat.

   • Add steaks and sear 3–4 minutes per side for medium-rare (adjust for desired doneness).

   • Add garlic and thyme during the last minute for flavor.

   • Remove steaks from the pan, tent with foil, and let rest.

3. Make the Cognac Sauce

   • In the same pan, add chopped shallot and sauté until softened.

   • Carefully add cognac (keep face away as it may flame). Let it reduce by half.

   • Stir in Dijon mustard, then add heavy cream. Simmer until sauce thickens slightly (3–4 minutes).

   • Season with salt and pepper to taste.

4. Serve

   • Place steaks on plates, spoon sauce generously over the top, and garnish with fresh thyme.

Servings

• Serves 2 people

• Can easily be doubled for 4 servings

 Notes

• Ribeye gives the richest flavor, but filet mignon works beautifully for tenderness.

• If cognac isn’t available, substitute with brandy or even bourbon.

• Don’t overcook the cream sauce—it should coat the back of a spoon but not be too thick.

Tips

• Always let steaks rest 5 minutes before slicing—this keeps them juicy.

• Use a cast iron pan for the best sear and caramelization.

• For a lighter version, swap heavy cream with half-and-half (though sauce will be thinner).

• Pair with mashed potatoes, roasted asparagus, or French fries for a bistro-style meal.

 Nutritional Information (per serving, approx.)

• Calories: 680

• Protein: 42g

• Fat: 52g

• Saturated Fat: 23g

• Carbohydrates: 7g

• Fiber: 0.5g

• Sugar: 2g

• Sodium: 620mg

 Benefits

• High protein – supports muscle repair and energy.

• Iron-rich – helps maintain healthy red blood cells.

• Good fats from steak and cream provide satiety.

• Gourmet experience at home – enjoy restaurant-quality flavors without dining out.

 Q&A

Q: Can I make the sauce ahead of time?
A: Yes! Make the sauce up to 1 day in advance and gently reheat before serving.

Q: What wine pairs best with this dish?
A: A bold red like Cabernet Sauvignon, Bordeaux, or Syrah complements the richness perfectly.

Q: Can I cook the steaks in the oven instead of stovetop?
A: Yes. Sear them quickly in a skillet, then finish in a 400°F (200°C) oven until desired doneness.

Q: Is there a non-alcoholic substitute for cognac?
A: Use beef broth with a splash of apple juice for sweetness, though the flavor will be milder.

Q: What side dishes go best with this?
A: Classic French sides: pommes frites, mashed potatoes, green beans almondine, or a crisp salad.