Name: French Seared Steak with Cognac Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 steaks (ribeye, filet mignon, or New York strip); Salt and black pepper, to taste; 1 tbsp olive oil or butter; 2 shallots, finely chopped; 2 cloves garlic, minced; 1/4 cup cognac; 1/2 cup heavy cream; 1 tsp Dijon mustard (optional); Fresh thyme or parsley, for garnish (optional)

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This French Seared Steak with Cognac Cream Sauce is a rich, elegant dish that brings classic bistro flavors to my kitchen with just a few simple ingredients. Tender, pan-seared steak is paired with a silky, luxurious sauce made from cognac, cream, and pan juices — perfect for a date night, special dinner, or when I want to treat myself to something decadent and satisfying.

Why You’ll Love This Recipe

I love how this dish feels fancy but comes together in just one pan. The seared steak is juicy and flavorful on its own, but when I pour that creamy cognac sauce over the top, it turns into something truly special. The cognac adds depth without overpowering the sauce, and the cream smooths everything out beautifully. It’s bold, rich, and unforgettable — exactly what I want from a classic French dish. French Seared Steak with Cognac Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (ribeye, filet mignon, or New York strip — I choose my favorite cut)
Salt and black pepper
Olive oil or butter
Shallots, finely chopped
Garlic, minced
Heavy cream
Dijon mustard (optional, for a little tang)
Fresh thyme or parsley for garnish (optional)

Directions

I start by patting the steak dry with paper towels, then season both sides generously with salt and pepper.
I heat olive oil or butter in a heavy skillet (like cast iron) over medium-high heat.
Once hot, I sear the steak for about 3–5 minutes per side, depending on thickness and desired doneness. I remove it from the skillet and let it rest.
In the same pan, I lower the heat slightly and add chopped shallots and garlic, cooking until softened and fragrant.
I carefully pour in the cognac (off the heat if using gas), then return it to the heat and let it simmer to reduce slightly, scraping up the brown bits from the bottom.
I stir in the heavy cream and Dijon mustard (if using), and simmer until the sauce thickens, about 3–5 minutes.
I taste and adjust seasoning, then return the steak to the pan or pour the sauce over the rested steak.
I garnish with fresh thyme or parsley before serving.

Servings and Timing

This recipe makes 2 servings. It takes about 10 minutes to prep and 20 minutes to cook — so dinner is on the table in around 30 minutes.

Variations

Sometimes I add a touch of beef broth for a thinner sauce, or use crème fraîche instead of cream for a slightly tangier finish. I’ve also made this sauce with a splash of white wine or Marsala when I don’t have cognac on hand. For a deeper flavor, I stir in a small amount of blue cheese or finish with a knob of cold butter.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. To reheat, I warm the steak gently in a skillet over low heat and reheat the sauce separately, adding a splash of cream or water if it thickens too much. I avoid microwaving the steak to keep it tender. French Seared Steak with Cognac Cream Sauce

FAQs

Can I substitute something for cognac?

Yes, I sometimes use dry sherry, or even whiskey if I don’t have cognac. The flavor will be slightly different but still delicious.

What steak cut works best?

I prefer a well-marbled cut like ribeye or filet mignon for tenderness, but sirloin or strip steak also works well.

Can I make the sauce ahead of time?

Yes, the sauce can be made a few hours ahead and gently reheated. I just don’t add it to the steak until I’m ready to serve.

What should I serve this with?

I usually serve it with mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of that creamy sauce.

Conclusion

This French Seared Steak with Cognac Cream Sauce is everything I want in a romantic or indulgent dinner — bold, rich, and full of classic French flavor. It’s proof that a simple, well-cooked steak paired with a luscious sauce can feel like a luxury, even when I’m making it at home. Whether I’m cooking for someone special or just myself, this recipe always feels like a celebration.