Bring French restaurant elegance to your home with this Seared Steak with Cognac Cream Sauce. Perfectly pan-seared steaks are smothered in a rich, velvety sauce infused with cognac, cream, and peppercorns—an irresistible pairing for special occasions or indulgent dinners.
Ingredients:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter, divided
2 shallots, finely chopped
1/4 cup cognac (or brandy)
1/2 cup heavy cream
1 tablespoon whole green peppercorns (drained if using from a jar)
Fresh thyme or parsley (for garnish, optional)
Continue the instructions on the next page.
Continue on the next page
Pages: 1 2