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
- 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
- Season the steaks: Pat the ribeye steaks dry and season generously with salt and pepper on both sides.
- Heat the pan: In a large skillet over medium-high heat, add olive oil and let it get hot.
- 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.
- 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.
- 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.
- Add cream and mustard: Stir in the heavy cream and Dijon mustard. Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
- 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