A classic French bistro recipe teaches how to pan-sear steak with a rich red wine and cognac sauce. It suggests using cuts like filet mignon, ancho, or ribeye, with simple preparation in about 35 minutes for four servings.
This recipe, drawn from "The New Essentials of French Cooking" (The New York Times, 2017), highlights essential dishes for modern cooks. You can use almost any steak cut, with or without bone. Filet mignon cuts are the tenderest, though they lack the intense flavor and firm texture of ribeye or ancho.
"The cognac adds depth to the sauce and, containing alcohol and acidity, helps release the flavor from the pan's browned bits," the guide explains. If unsure about flambéing, simply boil the cognac longer to evaporate the alcohol. A good dry red wine is recommended, preferably one to serve at the table.
Ingredients for 4 servings: salt and pepper to taste, 680 g boneless steak or 800 g bone-in (about 4 cm thick), 2 shallots (or onions), 2 ½ tablespoons unsalted butter, ½ teaspoon neutral oil, 2 tablespoons cognac (preferably Cognac), 80 ml dry red wine, 80 ml beef or chicken stock (preferably homemade), 1 tablespoon chopped chives, and watercress to accompany.
Preparation: Season steaks with salt and pepper and let rest at room temperature for 15 minutes. Chop the shallots. In a large skillet, heat ½ tablespoon butter with oil over medium-high until nearly smoking. Sear steaks 3 to 4 minutes per side for rare, longer for medium. Transfer to plate and rest.
In the same skillet, sauté shallots for 1 minute. Add cognac and flambé carefully. Add red wine and reduce for 2 to 4 minutes. Add stock and boil for 3 to 4 minutes until thickened. Off heat, stir in remaining butter and chives. Serve with sauce and watercress.