French Seared Steak With Cognac Cream Sauce Recipe

ByDorothy Miller
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Unlock the restaurant secret to a luxurious dinner with this French Steak with Cognac Cream Sauce. This recipe transforms a simple seared steak into an elegant, creamy masterpiece with a rich pan sauce. For another hearty steak breakfast, try the Steak, Cheesy Eggs and Fried Potatoes Recipe. It’s a surprisingly simple way to impress any guest.

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French Seared Steak with Cognac Cream Sauce

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Tenderloin steaks seared with a peppercorn crust and finished with a rich cognac cream sauce, inspired by classic Steak au Poivre.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Method: Main
  • Cuisine: French

Ingredients

Scale
  • 4 tenderloin steaks (6–8 ounces each, 1 ½ – 2 inches thick)
  • ¼ cup black peppercorns, coarsely crushed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¾ cup cognac, divided
  • 1 ¼ cups heavy cream
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon beef base or bouillon
  • Salt to taste

Instructions

  1. Pat the steaks dry and press crushed peppercorns onto both sides. Heat olive oil and butter in a skillet over high heat until smoking. Sear steaks for 3-4 minutes per side for medium-rare. Remove to a plate and tent with foil.
  2. Pour off excess fat if needed. Off heat, add ½ cup cognac to the pan and carefully ignite to flambé, shaking until flames subside. Return to medium heat.
  3. Stir in minced garlic, thyme, and beef base. Pour in heavy cream and simmer 4-5 minutes until thickened. Add 2-4 tablespoons more cognac to taste and season with salt. Spoon sauce over steaks to serve.

Notes

For bolder flavor, add extra cognac drops before cream. Use a long lighter for safe flambéing. Rest steaks 5 minutes for juicier results. Pairs well with mashed potatoes or green beans.

Nutrition

  • Calories: 650
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 52g
  • Saturated Fat: 28g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 185mg

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Frequently Asked Questions

What cut of steak is best for French Seared Steak with Cognac Cream Sauce?

We recommend using a tender, quick-cooking cut like filet mignon, ribeye, or New York strip for this French Seared Steak with Cognac Cream Sauce. These cuts develop a beautiful sear and pair wonderfully with the rich sauce. Avoid tougher cuts that require long braising.

Can I make the Cognac cream sauce without alcohol?

Yes, you can substitute the cognac with an equal amount of beef broth for a non-alcoholic version. The sauce will still be creamy and flavorful, though it will lack the distinct, warm depth that cognac provides. The French Seared Steak will still be delicious with this adaptation.

How do I properly flambé the cognac safely?

Always remove the pan from the heat source before adding the cognac. Tilt the pan slightly away from you to ignite the vapors with a long match or lighter. The flames will subside quickly, cooking off the alcohol and leaving behind a concentrated flavor essential for an authentic sauce.

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