French Seared Steak with Cognac Cream Sauce

🥩 French Seared Steak with Cognac Cream Sauce 🍴🔥

📖 Description:

This luxurious steak dish features perfectly seared beef paired with a velvety cognac cream sauce. Inspired by French cuisine, the sauce is infused with shallots, Dijon mustard, and a splash of Cognac or brandy, reduced into rich cream — making this a perfect dinner for special occasions or refined weeknight meals.**

📝 Ingredients:

🔸 For the Steak:

• 2 boneless steaks (ribeye, filet mignon, or New York strip), about 1–1.5 inches thick
• Salt and freshly ground black pepper
• 1 tbsp olive oil or butter (for searing)

🔸 For the Cognac Cream Sauce:

• 1 small shallot, finely minced
• ¼ cup Cognac or brandy
• 1 tsp Dijon mustard
• ½ cup heavy cream
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves or ½ tsp dried (optional)
• 1 tbsp butter (for finishing)

🥄 Instructions:

🔹 Step 1: Sear the Steak

1. Pat steaks dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil or butter in a heavy skillet (preferably cast iron) over high heat until shimmering.
3. Add steaks and sear for 3–4 minutes per side (for medium-rare), depending on thickness. Sear the edges briefly if needed.
4. Transfer steaks to a plate, tent loosely with foil, and let them rest while you make the sauce.

🔹 Step 2: Make the Cognac Cream Sauce

5. In the same skillet, reduce heat to medium. Add minced shallot and sauté for 1–2 minutes until soft.
6. Carefully add Cognac or brandy to deglaze the pan, scraping up the browned bits (remove pan from heat if using gas, then add Cognac to avoid flare-ups).
7. Let alcohol reduce by half (about 1–2 minutes).
8. Stir in Dijon mustard, followed by the heavy cream. Simmer gently until the sauce thickens slightly, about 2–4 minutes.
9. Add salt, pepper, and thyme to taste.
10. Finish the sauce with 1 tbsp butter, swirling until glossy.
11. Spoon sauce over rested steaks and serve immediately.

💡 Notes:

• Cognac adds complexity; use brandy as a substitute if needed.
• Filet mignon pairs especially well with this rich sauce.
• Use shallots over onions for a more refined, milder flavor.
• Can be paired with roasted potatoes, green beans, or a simple salad.

✅ Tips:

• Always let steak rest after searing to retain juices.
• Deglaze carefully when using open flame — safety first!
• Use a thermometer for perfect doneness:
  • Rare: 120–125°F
  • Medium-rare: 130–135°F
  • Medium: 140–145°F
• You can reduce cream longer for a thicker, richer sauce.

🍽️ Servings:

Serves 2 hearty portions

🔢 Nutritional Info (Per Serving, Approximate):

• Calories: ~650
• Protein: 40g
• Fat: 50g
• Carbs: ~4g
• Fiber: 0g
• Sugar: ~2g

(Values will vary depending on cut of steak and cream used.)

🌟 Benefits:

• ✅ High-protein, low-carb
• ✅ Elegant and restaurant-quality at home
• ✅ Satisfying and nourishing with healthy fats
• ✅ Classic French technique in a simple form

❓Q&A:

Q: Can I make the sauce alcohol-free?
A: Yes — substitute with a splash of beef broth or stock plus 1 tsp apple cider vinegar or white wine vinegar.

Q: Can I make this dairy-free?
A: You can use full-fat coconut cream, though the flavor will differ. Try a cashew cream blend for a better match.

Q: What sides go well with this?
A: Roasted garlic mashed cauliflower, steamed asparagus, herbed potatoes, or sautéed mushrooms.

Q: Can I make the sauce ahead of time?
A: Yes. Make and refrigerate it up to 1 day ahead, then reheat gently before serving.