Description
A delicious and elegant dish featuring perfectly seared steak topped with a rich cognac cream sauce.
Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup cognac
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the steaks with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat.
- Add the steaks to the skillet and sear for 4-5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, add cognac and carefully ignite to flambé, then let it reduce for a minute.
- Stir in heavy cream and Dijon mustard, cooking until the sauce thickens.
- Slice the steaks and serve topped with the cognac cream sauce and chopped parsley.
Notes
- For best results, use high-quality steaks.
- Adjust the cooking time based on your preferred doneness.
- Be cautious when flambéing the cognac.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
Keywords: French Seared Steak, Cognac Cream Sauce, Steak Recipe