Description
Tender pan-seared steaks finished with a luxurious French Cognac cream sauce made with shallots, butter, and fresh herbs. This elegant bistro classic combines rich, creamy flavors with perfectly seared beef for a restaurant-quality meal you can easily prepare at home.
Ingredients
Steak
- 4 beef steaks (sirloin, ribeye, or strip)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
Cognac Cream Sauce
- 1 tbsp butter
- 1 shallot, finely minced
- ⅓ cup Cognac or brandy
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp fresh thyme (or ¼ tsp dried)
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley or thyme sprigs
Instructions
- Prepare the Steaks: Pat the steaks dry thoroughly with paper towels to ensure a good sear. Season each steak generously on both sides with salt and black pepper.
- Preheat Skillet: Heat olive oil and butter together in a heavy skillet over medium-high heat until the butter is melted and shimmering but not burned.
- Sear the Steaks: Place the steaks in the hot skillet and sear for 3–5 minutes per side, adjusting time depending on steak thickness and your preferred doneness level. Avoid overcrowding the pan.
- Rest the Steaks: Transfer the cooked steaks to a plate and loosely tent them with foil to keep warm while you prepare the sauce. This allows the juices to redistribute.
- Begin the Sauce: Reduce the skillet heat to medium and add 1 tablespoon of butter. Add the finely minced shallots and sauté for 1–2 minutes, stirring frequently until they are soft and fragrant.
- Deglaze with Cognac: Carefully add the Cognac or brandy to the skillet, scraping the browned bits off the bottom with a wooden spoon. Simmer for 2–3 minutes until the liquid is reduced by half and concentrated in flavor.
- Add Cream and Mustard: Stir in the heavy cream, Dijon mustard, and fresh thyme. Let the sauce simmer gently for 4–6 minutes until it thickens to a creamy consistency.
- Season the Sauce: Taste and season the sauce with salt and pepper as needed to balance the flavors.
- Serve: Return the steaks to the skillet briefly to warm them in the sauce or alternatively spoon the Cognac cream sauce directly over the plated steaks.
- Garnish and Present: Garnish each serving with fresh parsley or thyme sprigs and serve immediately alongside your favorite sides like pommes purée, green beans, or crusty bread.
Notes
- Use a heavy cast-iron skillet or stainless steel pan for the best sear and flavor development.
- Cognac can be substituted with brandy if preferred or more accessible.
- Avoid boiling the cream sauce vigorously to prevent it from curdling and maintain a smooth texture.
- Serve with classic French sides such as pommes purée, sautéed green beans, or crusty artisan bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French Bistro
