There’s something truly special about a perfectly seared steak, especially when it’s paired with a rich Cognac cream sauce. This French-inspired dish is perfect for a cozy date night at home or when you want to impress guests without spending hours in the kitchen. The New York Strip Steak is a favorite of mine because it strikes a great balance between tenderness and flavor. Plus, the Cognac cream sauce adds a touch of elegance that makes this meal feel like a special occasion.
This French Seared Steak with Cognac Cream Sauce pairs beautifully with classic sides like creamy mashed potatoes or a simple green salad. For a touch of color and added flavor, consider serving it with roasted asparagus or green beans. A crusty baguette on the side is perfect for soaking up any extra sauce, and a glass of red wine, such as a Cabernet Sauvignon or a Merlot, complements the meal wonderfully.
French Seared Steak with Cognac Cream Sauce
Ingredients
2 New York Strip Steaks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup Cognac
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
Season the New York Strip Steaks generously with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallot and sauté until translucent, about 2 minutes.
Carefully add the Cognac to the skillet. Allow it to simmer for about 2 minutes, letting the alcohol cook off slightly.
Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and well combined. Let it simmer for another 2-3 minutes until it thickens slightly.
Return the steaks to the skillet, spooning the sauce over them to warm them through.
Serve the steaks hot, drizzled with the Cognac cream sauce, and garnish with fresh parsley if desired.
Variations & Tips
For a different flavor profile, you can substitute the Cognac with brandy or even a splash of bourbon. If you’re looking to add a bit of heat, consider adding a pinch of cayenne pepper to the sauce. For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich. If you prefer a more herbaceous flavor, try adding fresh thyme or rosemary to the sauce.
