Description
This French Seared Steak with Cognac Cream Sauce is a luxurious and flavorful dish featuring perfectly seared filet mignon, ribeye, or NY strip steaks cooked in a cast iron skillet. The steaks are served with a rich and creamy cognac-infused sauce made from shallots, garlic, beef stock, and heavy cream, accented with fresh thyme and cracked pepper. Ideal for an elegant dinner for two, this recipe balances hearty, savory steak with a smooth, aromatic sauce.
Ingredients
Scale
Steak
- 2 steaks (filet mignon, ribeye, or NY strip), about 1–1.5 inches thick
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 sprigs fresh thyme
Sauce
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1/3 cup Cognac or good-quality brandy
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/2 teaspoon crushed peppercorns (optional)
Instructions
- Prepare the Steak: Let the steaks sit at room temperature for 20–30 minutes to ensure even cooking throughout.
- Season the Steaks: Pat the steaks dry with paper towels then season generously on both sides with salt and cracked black pepper.
- Sear the Steaks: Heat a cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When hot, add steaks and sear for 3–4 minutes per side until a golden-brown crust forms. Add the thyme sprigs to the skillet for aroma. Remove steaks and let them rest covered loosely with foil.
- Sauté Shallots and Garlic: Reduce heat to medium. In the same skillet with remaining butter, sauté the finely chopped shallots and minced garlic until soft and fragrant, about 2–3 minutes.
- Add Cognac and Flambé: Pour in Cognac. If comfortable, flambé by lighting the alcohol to burn off excess flames and enhance flavor. Alternatively, simmer until the alcohol aroma mellows.
- Simmer the Sauce: Add beef stock and simmer to reduce slightly, concentrating flavors. Stir in heavy cream and crushed peppercorns if using. Continue to simmer gently until the sauce thickens to a creamy consistency, about 4–5 minutes.
- Serve: Slice the rested steaks and place over plates. Spoon the rich Cognac cream sauce generously over the steak slices. Garnish with fresh thyme sprigs and serve immediately.
Notes
- Allowing the steak to come to room temperature helps achieve more even cooking.
- Patting the steak dry before seasoning ensures a better sear and crust.
- Use a cast iron skillet for best heat retention and crust formation.
- Flambéing the Cognac is optional but adds depth to the sauce’s flavor.
- Resting the steak is important to redistribute juices and prevent dryness.
- Adjust the seasoning of the sauce to taste before serving.
