Description
French Seared Steak with Cognac Cream Sauce is a classic French dish featuring a pepper-crusted tenderloin steak served with a rich cognac-infused cream sauce.
Ingredients
Scale
For the Steak:
- 4 tenderloin steaks (8 oz each)
- ¼ cup coarsely cracked black peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt, to taste
For the Cognac Cream Sauce:
- ¾ cup cognac, divided
- 1¼ cup heavy cream
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon beef base
- Salt, to taste
Instructions
-
Prepare the Steak:
- Bring steaks to room temperature for 30 minutes.
- Salt generously and coat with coarsely cracked black peppercorns.
-
Sear the Steak:
- Heat a cast-iron skillet over medium-high heat.
- Add butter and olive oil, then sear steaks for 4-5 minutes per side.
- Transfer to a plate and cover with foil to rest.
-
Make the Cognac Cream Sauce:
- Deglaze the pan with ½ cup cognac and simmer for 30 seconds.
- Stir in heavy cream, garlic, thyme, and beef base.
- Simmer for 4-5 minutes until thickened.
- Add 1-4 tablespoons cognac to taste and season with salt.
-
Serve:
- Place steaks on warm plates and drizzle with sauce.
- Serve immediately with your favorite side dishes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: French
Nutrition
- Calories: 600
- Sugar: 1g
- Fat: 45g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 50g