French Seared Steak with Cognac Cream Sauce
Tenderloin steaks seared with a peppercorn crust and finished with a rich cognac cream sauce, inspired by classic Steak au Poivre.
- 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
- 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.
- 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.
- 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