French Seared Steak with Cognac Cream Sauce
A culinary masterpiece that beautifully marries tender, juicy steaks with a rich, velvety sauce, creating a restaurant-quality dish perfect for special occasions.
Servings: 2 servings
Calories: 650kcal
Ingredients
Steak Preparation
- 2 pieces thick-cut New York Strip steaks Rich and full of flavor, perfect for searing.
- 2 teaspoons sea salt Enhances the taste of the beef beautifully.
- 2 teaspoons freshly cracked black pepper Adds a touch of spice and depth.
- 2 tablespoons extra virgin olive oil Essential for achieving that perfect sear.
Cream Sauce Ingredients
- 1 large shallot, finely diced Sweet and fragrant.
- 4 cloves garlic, crushed Provides an aromatic foundation.
- 4 tablespoons unsalted butter, divided Adds creaminess and richness.
- 4 sprigs fresh thyme, divided Fresh herbs bring a vibrant touch.
- 1 tablespoon whole peppercorns, crushed Contributes warmth and depth.
- 1/3 cup beef broth with a splash of apple cider vinegar Delectable substitute for cognac.
- 1/3 cup heavy cream Makes the sauce irresistibly creamy.
- Extra sea salt and thyme for garnish Final touch for presentation.
Instructions
Preparing the Steak
- Pat the New York Strip steaks dry with paper towels to remove excess moisture.
- Generously season both sides with sea salt and freshly cracked black pepper.
- Allow the steaks to rest at room temperature for about 20 minutes.
Prepping Ingredients
- While the steaks are resting, crush the peppercorns coarsely, chop the garlic, and finely dice the shallot.
- Divide the unsalted butter into two portions: two tablespoons for basting and the remaining two for the sauce.
Searing the Steaks
- Heat a skillet over medium-high heat until hot.
- Add the extra virgin olive oil and carefully place the seasoned steaks in the skillet.
- Sear for 3–4 minutes on each side until golden-brown.
Basting and Resting the Steaks
- Lower the heat and add the reserved butter, crushed garlic, and thyme sprigs to the skillet.
- Baste the steaks continuously for about 2 minutes.
- Remove the steaks from the skillet and let them rest for 5 minutes.
Making the Cream Sauce
- In the same skillet, add the diced shallots and sauté over medium heat until translucent.
- Stir in the crushed peppercorns and remaining butter.
- Pour in the beef broth mixed with the splash of apple cider vinegar, scraping the pan's bottom.
- Allow the mixture to reduce for a few minutes.
Finishing the Sauce
- Stir in the heavy cream and let the sauce simmer until it thickens, about 5 minutes.
- Adjust seasoning by adding extra salt if necessary.
Serving the Dish
- Slice the rested steak against the grain and arrange the slices on a plate.
- Pour the creamy sauce over the steak and garnish with additional thyme and a sprinkle of sea salt.
Notes
Consider using a cast-iron skillet for an extra deep sear. Monitor the internal temperature; medium-rare should reach about 130°F (54°C). Optional extras include mustard or sautéed mushrooms for added depth.