Description
French Seared Steak with Cognac Cream Sauce is an elegant dinner recipe made with filet mignon or ribeye, finished in a creamy cognac and Dijon mustard sauce. Perfect for romantic dinners or indulgent meals, this pan-seared steak recipe is a restaurant-quality dish you can make at home.
Ingredients
2 filet mignon, ribeye, or NY strip steaks
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
1/4 cup cognac
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 sprig fresh thyme (optional)
Instructions
1. Pat steaks dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side. Remove and rest.
3. Reduce heat to medium, add butter and shallots. Cook until soft, about 2 minutes.
4. Pour in cognac, simmer for 30 seconds while scraping the pan.
5. Add cream and Dijon mustard. Simmer for 3–5 minutes to thicken.
6. Return steaks to skillet to warm and coat with sauce.
7. Serve hot, spooning sauce over each steak and garnishing with thyme if desired.
Notes
This sauce pairs beautifully with mashed potatoes or roasted vegetables.
Always rest your steak for a few minutes after cooking to retain juices.
Use high-quality cognac and cream for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: French
Nutrition
- Serving Size: 1 steak
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 140mg