This French seared steak recipe features a tender cut of beef cooked to perfection and topped with a rich cognac cream sauce. It’s an elegant dish that’s perfect for special occasions or a gourmet dinner at home.
The recipe is straightforward, requiring basic cooking techniques to achieve a restaurant-quality meal. Pair it with sides like mashed potatoes or sautéed vegetables for a complete dining experience.
Preparing the Perfect Steak
To achieve a beautifully seared steak, start with a high-quality cut, such as ribeye or filet mignon. These cuts are known for their tenderness and flavor, making them ideal for this dish.
Before cooking, generously season both sides of the steak with salt and black pepper. This step enhances the natural flavors and creates a delicious crust when seared.
Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully place the steaks in the pan. Sear for about 4-5 minutes on each side for a perfect medium-rare finish, ensuring a juicy pink center.
Creating the Cognac Cream Sauce
The sauce is where the magic happens. After removing the steaks from the skillet, lower the heat and add unsalted butter. Once melted, sauté finely chopped shallots until they soften, releasing their sweet aroma.
Next, carefully pour in cognac, scraping up any browned bits from the skillet. This step adds depth to the sauce, infusing it with rich flavors. Allow the cognac to simmer for a few minutes until slightly reduced.
Stir in heavy cream and a touch of Dijon mustard, cooking until the sauce thickens. This creamy concoction will beautifully complement the savory steak.
Plating Your Dish
Once the steak has rested, slice it against the grain for maximum tenderness. Arrange the slices on a plate and generously drizzle the cognac cream sauce over the top.
For a finishing touch, garnish with freshly chopped parsley. This bright green addition not only enhances the visual appeal but also adds a hint of freshness.
Creating an Inviting Atmosphere
The presentation of your dish plays a significant role in the dining experience. Serve the seared steak alongside a side of creamy mashed potatoes, which pairs perfectly with the rich sauce.
To elevate the setting, consider a rustic wooden table adorned with a glass of red wine. The deep hues of the wine complement the steak, creating a warm and inviting atmosphere for your meal.
Pairing Suggestions
When it comes to pairing, a full-bodied red wine works beautifully with the flavors of the steak and cognac sauce. Look for options like Cabernet Sauvignon or Merlot, which can enhance the richness of the dish.
For sides, sautéed vegetables or a fresh green salad can provide a refreshing contrast to the creamy sauce and hearty steak. This balance will create a well-rounded dining experience.
Enjoying Your Culinary Creation
Take a moment to appreciate the effort put into this dish. The combination of a perfectly cooked steak and a luxurious cognac cream sauce is sure to impress anyone at the table.
Whether it’s a special occasion or a cozy dinner at home, this seared steak recipe is a delightful way to indulge in gourmet flavors without leaving your kitchen.
Delicious Seared Steak with Cognac Sauce
This dish showcases a juicy steak seared to your desired doneness, complemented by a creamy sauce made with cognac, heavy cream, and shallots. The recipe takes about 30 minutes to prepare and serves 2 people.
Ingredients
- 2 ribeye or filet mignon steaks (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup cognac
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped for garnish
Instructions
- Season the Steaks: Generously season both sides of the steaks with salt and black pepper.
- Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest.
- Prepare the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and sauté until softened (about 2 minutes).
- Add Cognac: Carefully pour in the cognac and scrape any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard, cooking until the sauce thickens slightly (about 3-4 minutes). Season with salt and pepper to taste.
- Serve: Slice the rested steaks and plate them. Drizzle the cognac cream sauce over the top and garnish with chopped parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 620kcal
- Fat: 45g
- Protein: 40g
- Carbohydrates: 4g
