When it comes to crafting a dinner that speaks volumes of your culinary skills while delivering a sensory explosion, nothing beats the classic French Seared Steak with Cognac Cream Sauce. This dish, a gem in the realm of French cuisine, merges the rich, bold flavors of premium New York strip steaks with a luxuriously smooth cognac cream sauce that whispers of sophistication and indulgence. Designed for those who relish an exquisite meal, this recipe is not just food; it’s a celebration of flavors that promises to transform your dining experience.
Why You Should Try This Recipe
This recipe is perfect for anyone looking to impress at a dinner party or enjoy a luxurious meal at home. Whether you’re a seasoned chef or a culinary novice, the straightforward steps outlined ensure that anyone can achieve a restaurant-quality finish. The infusion of fresh herbs and the deep, complex notes of the cognac create a sauce that enhances the natural robustness of the steaks, making each bite a testament to the prowess of French cooking.
Ingredients and Kitchen Equipment
Ingredients:
- 2 New York Strip Steaks
- 2 tsp sea salt
- 2 tsp fresh cracked pepper (crushed peppercorns)
- 2 Tbsp extra virgin olive oil
- 1 large shallot, diced
- 4 cloves of garlic, crushed
- 4 Tbsp unsalted butter, divided
- 4 sprigs of thyme, divided
- 1 Tbsp peppercorns
- 1/3 cup Cognac
- 1/3 cup heavy cream
- Additional sea salt and thyme for topping
Kitchen Equipment:
- Paper towels
- Mortar and pestle
- Cast iron skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Spoon for basting
Preparation Steps
Begin by preparing your steaks: pat them dry and season generously. Let them rest to absorb the flavors deeply. The secret to a perfect crust is a scorching hot cast iron skillet — a must in your kitchen arsenal for this dish. The cooking process is swift, ensuring the steaks remain succulent and tender.
For the sauce, the blend of shallots, garlic, and fresh thyme sautéed in the same skillet used for the steaks picks up all the delicious fond (the caramelized bits left in the pan), which forms the foundation of your cognac cream sauce. The flambéing of the cognac is not just for show — it’s essential for that deep, mature flavor only a good burn can provide.
Tips, Shortcuts, and Variations
- Shortcut: If pressed for time, pre-chop your shallots and garlic, keeping them refrigerated until needed.
- Variation: Substitute the cognac with a good quality whiskey or brandy if cognac isn’t available.
- Tip: Always let your meat rest after cooking; this ensures all the juices redistribute, making every slice tender and juicy.
How to Store Leftovers
Should you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the steak.
Food and Drink Pairings
Pair this rich dish with a robust red wine, such as a Cabernet Sauvignon or a full-bodied Bordeaux, which complements the depth of the cognac sauce beautifully. For a side, consider a light, crisp green salad or some golden roasted potatoes.
FAQ Section
Q: Can I use a different type of steak for this recipe? A: Absolutely! While New York Strip is recommended for its flavor and marbling, feel free to use ribeye or filet mignon as luxurious alternatives.
Q: What if I don’t have a cast iron skillet? A: A heavy-bottomed skillet can work, though cast iron is preferred for its heat retention and distribution.
Q: Is there a non-alcoholic substitute for cognac? A: For a non-alcoholic version, try a combination of apple cider vinegar and a good beef broth in place of cognac, adjusting quantities to taste.
Conclusion: Share Your Culinary Masterpiece
After mastering this French Seared Steak with Cognac Cream Sauce, you’re not just serving up a meal; you’re crafting an experience. Share this delectable creation with friends and family, and don’t forget to subscribe to our blog for more gourmet recipes and culinary tips. Your feedback and shares fuel our passion and help us bring more great content to your table. Bon appétit!
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French Seared Steak with Cognac Cream Sauce
- Total Time: 35 minutes
Description
Just whipped up a Classic Steak Au Poivre with a creamy Cognac sauce. The perfect fancy dinner idea!
Ingredients
2 New York Strip Steaks
2 tsp sea salt
2 tsp fresh cracked pepper (crushed peppercorns)
2 Tbsp extra virgin olive oil
1 large shallot, diced
4 cloves of garlic, crushed
4 Tbsp unsalted butter, divided
4 sprigs of thyme, divided
1 Tbsp peppercorns
1/3 cup Cognac
1/3 cup heavy cream
Additional sea salt and thyme for topping
Instructions
Pat steaks dry with paper towels and season with sea salt and fresh cracked pepper on both sides. Massage the seasoning into the steaks and let rest for 20 minutes.
Crush additional 1 Tbsp. peppercorns with a mortar and pestle. Crush the garlic, chop the shallot, and divide the butter.
Heat a cast iron skillet over medium-high flame. Once warm, add olive oil. When shimmering, add steaks. Cook 3-4 minutes per side to develop a crust.
Reduce heat to low, add garlic, 1 Tbsp butter, and thyme sprigs. Tilt pan to spoon butter and juices over the steaks several times.
Transfer steaks to a cutting board to rest for 10 minutes.
In the same skillet, add shallots and stir until lightly browned. Add crushed peppercorns and remaining butter. Simmer for 2 minutes, stirring frequently.
Remove from heat and add Cognac carefully (avoid flames). Return to low heat and let Cognac reduce by half, then add heavy cream. Simmer until sauce coats the spoon.
Add steak drippings to the sauce. Slice steak against the grain, plate, and spoon sauce over steak generously.
- Prep Time: 15 minutes
- Cook Time: 10 minutes