French Seared Steak with Cognac Cream Sauce Recipe | Elegant Gourmet Dinner Idea
"This French seared steak with cognac cream sauce is rich, elegant, and full of flavor. A gourmet recipe perfect for romantic dinners, holidays, or any special occasion."
Equipment
- Heavy skillet or cast iron pan
- Tongs
- Measuring cups & spoons
- Wooden spoon
- Heatproof lighter (for flambé)
Ingredients
- 2 ribeye or filet mignon steaks (about 8 oz each)
- 2 tbsp olive oil or butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- ½ cup cognac (or brandy substitute)
- 1 cup heavy cream (or half-and-half)
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh thyme leaves
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare steak: Pat steaks dry and season generously with salt and pepper.
- Sear: Heat skillet over high heat with olive oil or butter. Sear steaks 3–4 minutes per side until golden crust forms. Transfer to plate to rest.
- Deglaze: Reduce heat. Add shallots and garlic, sauté until fragrant. Pour in cognac and flambé carefully to burn off alcohol.
- Make sauce: Stir in cream, thyme, and Dijon mustard. Simmer until sauce thickens and coats the back of a spoon. Adjust seasoning.
- Finish: Return steaks briefly to pan, spooning sauce over them.
- Serve: Plate steaks with generous drizzle of cognac cream sauce. Garnish with parsley.
- Expert tip: Flambé cognac carefully—use a long lighter and keep a lid nearby to extinguish flames.
Notes
- Storage: Refrigerate steak and sauce separately for 2–3 days.
- Reheating: Warm sauce gently on stovetop to avoid curdling.
- Variations: Try mushroom cognac cream, chicken or pork, or vegetarian portobello steak.
- Tip: Always rest steak for 5 minutes before slicing to retain juices.