French Seared Steak with Cognac Cream Sauce

Last updated on June 3, 2025

Are you looking to impress a loved one or treat yourself to a delicious meal? French Seared Steak with Cognac Cream Sauce is an elegant dish that brings a taste of France right into your kitchen. This recipe combines juicy ribeye steaks cooked to perfection with a rich, creamy sauce made from cognac, shallots, and Dijon mustard. It’s a dish that feels fancy but is surprisingly easy to make at home. How about we dive into what makes this dish special and how you can create it step-by-step?

Why You’ll Love This French Seared Steak with Cognac Cream Sauce

This recipe is not just another steak dish. The sear of the steak produces a delightful crust while locking in the juices, creating a flavorful experience in every bite. The highlight, however, is the cognac cream sauce. This sauce elevates the dish from ordinary to extraordinary. With hints of shallots and a touch of Dijon mustard, it brings a savory depth that complements the steak beautifully. Whether you’re celebrating an occasion or just want to enjoy a quality meal, this recipe won’t disappoint.

French Seared Steak with Cognac Cream Sauce

---

• Author: Sarah Mendez
• Total Time: 30 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Description

French Seared Steak with Cognac Cream Sauce is a luxurious and flavorful dish perfect for special occasions or an indulgent dinner. Tender ribeye steaks are seared to perfection and smothered in a rich, creamy sauce made with cognac, shallots, and Dijon mustard.

---

Ingredients

Scale 1x2x3x

• • 2 ribeye steaks: Well-marbled and tender, ideal for a flavorful sear.
  • Salt and pepper to taste: Essential for seasoning the meat.
  • 2 tablespoons olive oil: Helps achieve a beautiful crust on the steak.
  • 1 shallot, minced: Provides a subtle sweetness and aromatic base for the sauce.
  • 1/2 cup cognac: Adds richness and a distinctive depth to the cream sauce.
  • 1 cup heavy cream: Creates a luscious, velvety texture in the sauce.
  • 1 tablespoon Dijon mustard: Enhances the flavor with a tangy kick.
  • Fresh parsley, chopped (for garnish): Adds freshness and color to the finished dish.

 

• Optional Add-Ons:
• Sautéed mushrooms: For extra umami and texture in the sauce.
• Minced garlic: Can be cooked with the shallots for added depth.

---

Instructions

1. Season the steaks: Pat the ribeye steaks dry and season generously with salt and pepper on both sides.
2. Heat the pan: In a large skillet over medium-high heat, add olive oil and let it get hot.
3. Sear the steaks: Place the steaks in the skillet and sear for about 3–4 minutes per side for medium-rare, or to your desired doneness. Transfer steaks to a plate and tent with foil.
4. Prepare the sauce base: In the same skillet, lower the heat to medium and add the minced shallots (and optional garlic or mushrooms). Sauté until softened, about 2 minutes.
5. Deglaze with cognac: Carefully pour in the cognac, scraping the bottom of the pan to release any browned bits. Let it simmer for 1–2 minutes to burn off the alcohol.
6. Add cream and mustard: Stir in the heavy cream and Dijon mustard. Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
7. Finish the dish: Return the steaks to the skillet to coat with sauce or spoon the sauce over plated steaks. Garnish with chopped fresh parsley.

Notes

• Use caution when adding cognac to a hot pan—remove from heat if necessary to avoid flare-ups.
• Let the steaks rest for 5–10 minutes before slicing for juicier results.
• The sauce can be made in advance and gently reheated before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: French

Nutrition

• Serving Size: 1 steak with sauce
• Calories: 680
• Sugar: 2g
• Sodium: 380mg
• Fat: 52g
• Saturated Fat: 24g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 160mg

Keywords: French steak with cream sauce, cognac cream sauce, seared ribeye steak, French-inspired dinner, romantic steak dinner

Ingredients You’ll Need for French Seared Steak with Cognac Cream Sauce

To make this exquisite dish, gather the following ingredients:

Essential Ingredients:

• 2 ribeye steaks: These are well-marbled and tender cuts that are perfect for searing.
• Salt and pepper to taste: Essential for seasoning the steaks.
• 2 tablespoons olive oil: Helps in achieving a nice sear on the steaks.
• 1 shallot, minced: Adds a sweet and mild onion flavor to the sauce.
• 1/2 cup cognac: A key ingredient that brings richness and complexity to the sauce.
• 1 cup heavy cream: This makes the sauce creamy and indulgent.
• 1 tablespoon Dijon mustard: Adds a slight tang and depth to the sauce.
• Fresh parsley, chopped (for garnish): Brightens up the dish.

Optional Add-Ons:

• Mushrooms: Sautéed mushrooms can be added to the cognac cream sauce for extra flavor.
• Garlic: Minced garlic can be sautéed with the shallots for an enhanced flavor.

How to Make French Seared Steak with Cognac Cream Sauce: A Step-by-Step Guide

Making French Seared Steak with Cognac Cream Sauce is straightforward. Follow these detailed steps for a delightful dining experience:

1. Season the Steaks:
   
   Start by generously seasoning both sides of each ribeye steak with salt and pepper. This simple step enhances the flavor of the meat.

2. Heat Olive Oil:
   
   In a large skillet, pour 2 tablespoons of olive oil and heat it over medium-high heat. You want the oil hot but not smoking.

3. Sear the Steaks:
   
   Once the oil is hot, add the seasoned steaks to the skillet. Cook them for about 4 to 5 minutes on each side for medium doneness. If you prefer your steak rare or well-done, adjust the time accordingly.

4. Let the Steaks Rest:
   
   After searing, remove the steaks from the skillet and place them on a plate. Cover them loosely with foil and let them rest. This step allows the juices to redistribute for a more tender steak.

5. Cook the Shallots:
   
   In the same skillet, keep the heat at medium. Add the minced shallot and cook, stirring frequently, until they soften and turn translucent, about 2 to 3 minutes.

6. Add Cognac:
   
   Carefully pour in the 1/2 cup of cognac. Be cautious, as the cognac may flame up if the pan is too hot. Cook for about 3 to 5 minutes, allowing it to reduce by half. This intensifies the flavor.

7. Stir in Cream and Mustard:
   
   After the cognac reduces, lower the heat. Pour in the 1 cup of heavy cream and 1 tablespoon of Dijon mustard. Stir well to combine. Let the sauce simmer gently until it thickens, stirring occasionally, for about 5 to 7 minutes.

8. Plate the Steaks:
   
   Slice the rested steaks against the grain into strips. Arrange them on a serving plate and drizzle the creamy cognac sauce over the top.

9. Garnish and Serve:
   
   Finish by garnishing with freshly chopped parsley and serve immediately while warm.

Serving Suggestions for French Seared Steak with Cognac Cream Sauce

This dish pairs wonderfully with several sides. Here are a few serving suggestions:

• 
  Garlic Mashed Potatoes: Creamy mashed potatoes complement the rich sauce beautifully.
• 
  Roasted Vegetables: Colorful roasted carrots, asparagus, or Brussels sprouts add freshness and balance.
• 
  French Fries: Crispy fries dipped in cognac sauce are a guilty pleasure.
• 
  Crusty Bread: Serve crusty French bread to soak up the delicious sauce.

Pro Tips for Perfecting Your French Seared Steak with Cognac Cream Sauce

1. 
   Choose the Right Steak: Look for ribeyes with good marbling, as the fat contributes to flavor and tenderness.
2. 
   Let the Steak Come to Room Temperature: Before cooking, allow your steak to sit out for about 30 minutes. This ensures even cooking.
3. 
   Don’t Overcrowd the Pan: If cooking multiple steaks, do it in batches to maintain the skillet’s temperature.
4. 
   Use a Meat Thermometer: For perfect doneness, aim for an internal temperature of 130°F (54°C) for medium-rare and 140°F (60°C) for medium.
5. 
   Deglaze Properly: Make sure to scrape the skillet well after adding the cognac to pick up the flavorful bits stuck to the pan.

Easy Variations for French Seared Steak with Cognac Cream Sauce

While this dish is fantastic as is, you can easily switch it up to suit your taste:

• 
  Steak and Mushroom: Add sautéed mushrooms to the sauce for an earthy flavor. Just cook the mushrooms before adding the shallots.
• 
  Spicy Kick: For those who enjoy a bit of heat, add a dash of cayenne pepper or red pepper flakes to the sauce for an extra kick.
• 
  Different Cuts of Steak: If ribeyes aren’t your favorite, try strip steaks or filets for a change.

Storage Tips to Store French Seared Steak with Cognac Cream Sauce

If you have leftovers (though it might be hard to believe!), storing them properly will maintain flavor and texture:

• 
  Refrigeration: Place the cooled steak and sauce in airtight containers. It will last up to 3 days in the refrigerator.
• 
  Freezing: The steak can be frozen for up to 3 months. For best results, wrap it tightly in plastic wrap and then in aluminum foil. Note that the sauce may separate when thawed, so it is best to make it fresh.
• 
  Reheating: When you’re ready to enjoy your leftovers, reheat the steak in a skillet over low heat, and gently warm the sauce in a saucepan, stirring until heated through.

Conclusion

French Seared Steak with Cognac Cream Sauce is a dish that brings beauty and flavor to your dining table. Its succulent steak paired with a rich, creamy sauce creates an unforgettable experience. With this recipe and tips in hand, you can impress family and friends or simply treat yourself on a special night. So, don your apron, fire up that skillet, and enjoy a taste of France!

FAQs About French Seared Steak with Cognac Cream Sauce

Now that you have all the information you need, it’s time to cook up some delicious French Seared Steak with Cognac Cream Sauce. Enjoy the process and the delightful results!

Looking for more delicious recipes? Follow us on Pinterest and Facebook!