French Seared Steak with Cognac Cream Sauce

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Few dishes make a statement like French Seared Steak with Cognac Cream Sauce. It embodies everything indulgent and refined about classic French cuisine: perfectly cooked steak, a touch of flambé, and a sauce that feels like a warm velvet robe draped over your plate. This dish isn’t just dinner; it’s an experience, and one that doesn’t require a trip to Paris to enjoy.

The richness of the Cognac cream sauce makes this meal feel romantic, luxurious, and special occasion-worthy, but it comes together surprisingly quickly. Whether you’re impressing guests or treating yourself, this steak is the kind of showstopper that turns an ordinary evening into a celebration.

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What Cut of Steak Works Best for This Recipe?

You want a tender, well-marbled cut to stand up to the richness of the Cognac cream sauce. Filet mignon is a top-tier choice if you’re aiming for buttery tenderness, but ribeye or New York strip will also work beautifully with slightly more beefy flavor and texture. Whatever cut you choose, aim for about 1 to 1.5 inches thick to get that perfect sear.

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Ingredients for the French Seared Steak with Cognac Cream Sauce

Steak (filet mignon, ribeye, or NY strip): The star of the dish. Choose a high-quality cut for best results.

Salt and cracked black pepper: Essential for seasoning and building a flavorful crust when searing.

Olive oil and unsalted butter: This combo gives the steak a rich golden sear while adding depth.

Shallots: They bring a mild sweetness and classic French flair to the sauce.

Garlic cloves: Just enough to deepen the flavor without overpowering the Cognac.

Cognac: The hero of the sauce. Adds warmth and complexity. A good brandy can also be used in a pinch.

Heavy cream: Gives the sauce its luxurious texture and smooth mouthfeel.

Beef stock: Adds savory depth and balance to the creamy Cognac.

Fresh thyme: Brings a subtle earthiness and bright herbal note.

Crushed peppercorns (optional): For a gentle heat and extra visual appeal.

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How To Make the French Seared Steak with Cognac Cream Sauce

Step 1: Bring the Steak to Room Temperature

Let the steak sit at room temperature for 20–30 minutes before cooking. This helps it cook more evenly and achieve a better sear.

Step 2: Season Generously

Pat the steaks dry with a paper towel. Season both sides liberally with salt and freshly cracked black pepper.

Step 3: Sear the Steak

Heat a heavy skillet (cast iron works best) over medium-high heat. Add olive oil and a tablespoon of butter. Once the pan is hot, sear the steak for 3–4 minutes per side for medium-rare, depending on thickness. Add a few sprigs of thyme to the pan as it cooks. Remove steak and tent with foil to rest.

Step 4: Sauté the Aromatics

Reduce heat to medium. In the same skillet, add a touch more butter if needed. Sauté the finely chopped shallots and minced garlic for 1–2 minutes until soft and fragrant.

Step 5: Flambé with Cognac

Carefully pour in the Cognac. If you want to flambé, tilt the pan slightly so the alcohol ignites, or use a long lighter. Allow the flames to subside naturally, burning off the alcohol.

Step 6: Make the Cream Sauce

Once the flame dies, add in the beef stock and reduce slightly, then stir in the heavy cream. Simmer until the sauce thickens and coats the back of a spoon. Finish with crushed peppercorns and a pinch of salt.

Step 7: Serve and Enjoy

Slice the rested steak and plate it over a pool of Cognac cream sauce. Garnish with fresh thyme and extra cracked pepper if desired.

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Serving and Storing French Seared Steak with Cognac Cream Sauce

This dish pairs beautifully with roasted fingerling potatoes, buttery mashed cauliflower, or crisp haricots verts. For a wine pairing, reach for a bold red like a Bordeaux or Syrah.

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat gently over low heat to preserve the sauce’s texture. You can also make the sauce separately and refrigerate it for use within 2 days.

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Frequently Asked Questions

What can I use instead of Cognac?

A good brandy works well in place of Cognac. If you prefer a non-alcoholic option, try a mix of apple juice and a splash of white wine vinegar.

Can I use a different cut of meat?

Absolutely. Sirloin and even tenderloin tips work, though you may need to adjust cook times slightly based on thickness.

How do I know when the steak is done?

Use a meat thermometer. Medium-rare is about 130°F; medium is around 140°F. Don’t forget to rest it for 5 minutes before slicing.

Do I need to flambé the Cognac?

Nope! It adds a fun flair, but you can simply simmer the Cognac until the alcohol cooks off.

Can I make this dairy-free?

You can use full-fat coconut cream instead of heavy cream, though the flavor will change slightly.

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Want More Steakhouse-Style Recipes?

If you loved this indulgent French Seared Steak, you might want to explore these other savory favorites:

• One Skillet Cheesy Spicy Garlic Butter Steak Pasta for a spicy twist on comfort food.
• Garlic Butter Steak Bites with Parmesan Cream Sauce for bite-sized richness.
• Steak with Haunted Bourbon Garlic Cream Sauce if you’re into bold fall flavors.
• Flavorful Mediterranean Steak Bowls for a fresher, lighter take.

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📌 Save this recipe to your Pinterest dinner board so it’s easy to find next time you’re craving a restaurant-style meal at home.

And let me know in the comments how your French Seared Steak turned out! Did you flambé the Cognac? Did you serve it with potatoes or something unexpected?

If you’re looking for more inspiration, I share daily recipes on my Pinterest – Life with Nina. Come join the delicious fun!

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