French Seared Steak with Cognac Cream Sauce
A tender, flavorful steak perfectly seared and complemented by a rich cognac cream sauce, embodying the charm of French cuisine.
Ingrédients
For the Steak
- 2 pieces New York Strip Steaks
- 2 tsp sea salt
- 2 tsp fresh cracked pepper
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, crushed
- 1 large shallot, diced
- 4 Tbsp unsalted butter, divided
- 4 sprigs thyme, divided
- 1 Tbsp peppercorns
- 1/3 cup Cognac
- 1/3 cup heavy cream
- Additional sea salt and thyme for topping
Instructions
Preparation
- Pat the steaks dry and season with sea salt and pepper. Let rest for 20 minutes.
Cook the Steaks
- Crush the peppercorns and prepare the garlic and shallot.
- Heat a skillet over medium-high heat, add olive oil, and sear the steaks for 3-4 minutes on each side.
- Add garlic, butter, and thyme. Tilt the pan to baste the steaks with melted butter.
- Rest the steaks for 10 minutes after cooking.
Make the Sauce
- Cook the diced shallots in the same skillet until lightly browned.
- Add the crushed peppercorns and remaining butter, simmer for 2 minutes.
- Add cognac and reduce by half, then stir in heavy cream until thickened.
Serving
- Serve the steaks topped with cognac cream sauce and additional thyme.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For best results, reheat gently.