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French Seared Steak with Cognac Cream Sauce

A delightful and simple dish that brings Parisian bistro vibes home with juicy steak and a rich cognac cream sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (or your favorite cut) Choose a cut that has enough fat for flavor.
  • to taste Salt and pepper Season generously on both sides.
  • 2 tablespoons olive oil For searing the steaks.
For the Cognac Cream Sauce
  • 1 small shallot, finely chopped
  • 1/2 cup Cognac For the sauce.
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Let the steaks sit at room temperature for about 30 minutes.
  2. Season them generously with salt and pepper on both sides.
Cooking the Steaks
  1. Heat the olive oil over medium-high heat in a large skillet.
  2. Sear the steaks for about 4 minutes on each side for medium-rare.
  3. Transfer steaks to a plate and cover with foil to rest.
Making the Sauce
  1. In the same skillet, add the chopped shallot and cook for about 2 minutes.
  2. Carefully add the Cognac and let it simmer for about 2 minutes.
  3. Stir in the heavy cream and Dijon mustard, whisk together until smooth.
  4. Allow sauce to thicken for about 3-4 minutes.
Serving
  1. Slice the steaks against the grain and plate them.
  2. Drizzle the Cognac cream sauce over the top and garnish with fresh parsley.

Notes

You can substitute Cognac with brandy or a splash of red wine. Store leftovers in an airtight container in the fridge for up to 3 days. Serve with a mixed green salad or garlic mashed potatoes.