French Seared Steak with Cognac Cream Sauce 🍽️🥩
Ingredients:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 tablespoons cognac or brandy
- 2 ribeye steaks (about 1 inch thick)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions:
1. Begin by preparing the steaks. Take them out of the refrigerator about 30 minutes before cooking to allow them to reach room temperature. This will ensure they cook evenly. Pat them dry with paper towels, then season both sides generously with salt, pepper, garlic powder, and dried thyme.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Ensure the butter is melted and starting to foam before adding the steaks to the pan.
3. Once the pan is hot, carefully place the steaks in the skillet. Sear the steaks for about 4-5 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C).
4. When the steaks are cooked to your liking, remove them from the skillet and place them on a plate to rest. Cover them loosely with aluminum foil to keep them warm.
5. In the same skillet, lower the heat to medium and add the chopped shallot. Sauté for about 1-2 minutes, stirring frequently, until the shallots are soft and fragrant.
6. Carefully pour the cognac or brandy into the skillet, scraping up any flavorful brown bits from the bottom of the pan. Allow the alcohol to cook off for about 1 minute, stirring occasionally.
7. Stir in the Dijon mustard and then add the heavy cream. Continue to cook the sauce, stirring constantly, until it thickens slightly, about 3-4 minutes. If the sauce is too thick, you can add a splash of water or stock to reach your desired consistency.
8. Once the sauce has thickened, remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until it melts and gives the sauce a beautiful shine.
9. To serve, slice the rested steaks against the grain and arrange them on plates. Drizzle the cognac cream sauce generously over the top. Garnish with freshly chopped parsley for a pop of color and flavor.
10. Enjoy your French Seared Steak with Cognac Cream Sauce with a side of your favorite vegetables or a light salad for a complete meal!