Go Back

French Seared Steak with Cognac Cream Sauce

Elevate your dinner game with this quick and delicious French Seared Steak topped with a luscious cognac-infused cream sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces boneless ribeye steaks (about 1 inch thick)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
For the Cognac Cream Sauce
  • 1/4 cup cognac Substitute with brandy or whiskey if needed.
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the steaks with salt and pepper, rubbing it in well.
Cooking
  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear the steaks for about 4-5 minutes on each side, to your desired doneness.
  3. Add butter to the skillet just before removing the steak and spoon it over.
  4. Remove the steaks and let them rest, covering them with foil.
  5. In the same skillet, pour in the cognac and let it simmer for about a minute while scraping up the bits.
  6. Add heavy cream and Dijon mustard, stirring to combine, and simmer for 2-3 minutes until it thickens.
Serving
  1. Slice the steak, plate it, and drizzle with the cognac cream sauce.
  2. Garnish with chopped parsley.

Notes

Allowing the steak to rest is crucial for retaining its juices. For a different flavor, replace cognac with beef broth or red wine.