French Seared Steak with Cream Sauce is a rich, elegant dish that brings comforting, bistro-style flavors right to my table. It starts with a perfectly seared steak and finishes with a velvety, savory cream sauce made with Dijon mustard, garlic, and herbs. I love how luxurious it tastes without being complicated—perfect for a special occasion or a cozy dinner at home.
Why You’ll Love This Recipe
I love this recipe because it gives me that restaurant-quality experience without a long prep time or fancy ingredients. The sauce is smooth, savory, and full of flavor, while the steak gets a beautiful crust from the sear. It’s comforting, satisfying, and endlessly versatile—I can pair it with mashed potatoes, roasted veggies, or a fresh salad. It always feels like a treat, even on a weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steaks (filet mignon, sirloin, or ribeye are great choices)
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Salt and freshly ground black pepper
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Butter
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Olive oil
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Shallots, finely chopped
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Garlic, minced
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Heavy cream
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Dijon mustard
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Fresh thyme or parsley for garnish (optional)
Directions
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I start by seasoning the steaks generously on both sides with salt and pepper.
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I heat a skillet over medium-high heat with a mix of butter and olive oil.
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I sear the steaks for 3–4 minutes per side, depending on thickness and how I like them cooked, then set them aside to rest.
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In the same skillet, I lower the heat and sauté the shallots and garlic until softened and fragrant.
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I stir in the heavy cream and Dijon mustard, letting the sauce simmer for a few minutes until it thickens and becomes smooth.
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I return the steaks to the pan briefly to coat them in the sauce, or I plate the steaks and spoon the sauce on top.
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I finish with a sprinkle of fresh herbs, if I have them on hand.
Servings and timing
This recipe serves 2 and takes about 30 minutes to prepare. It’s quick enough for a weeknight but special enough for a celebratory meal.
Variations
Sometimes I add mushrooms or caramelized onions to the sauce for extra richness. I also like using garlic powder or a dash of Worcestershire sauce for deeper flavor. If I want a lighter version, I use half-and-half instead of heavy cream.
Storage/reheating
I store leftovers in the fridge for up to 2 days. To reheat, I warm the steak and sauce gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I avoid the microwave to keep the steak from getting tough.
FAQs
What kind of steak works best?
I usually go with filet mignon or ribeye for tenderness and flavor, but sirloin is a great affordable option that still tastes delicious.
Can I make the sauce ahead of time?
Yes, I sometimes make the sauce separately and reheat it just before serving. It keeps well in the fridge for a day or two.
Is Dijon mustard necessary?
It adds tang and richness to the sauce, but if I don’t have it, I’ve used a little grainy mustard or even skipped it for a more neutral cream flavor.
What sides go well with this dish?
I like to serve it with mashed potatoes, green beans, roasted carrots, or a crisp salad. Anything that can soak up the sauce is a good choice.
Can I make this dairy-free?
Yes, I’ve made it with coconut cream or unsweetened oat cream. The flavor changes slightly, but it’s still delicious and creamy.
Conclusion
French Seared Steak with Cream Sauce is one of my favorite ways to take a simple steak and turn it into something special. The creamy, flavorful sauce brings it all together, and the whole dish comes together in under half an hour. It’s a great go-to for any time I want a comforting, impressive meal without the need for complicated ingredients.
Print
French Seared Steak with Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
- Diet: Halal
Description
French Seared Steak with Cream Sauce is an elegant yet easy-to-make dish featuring perfectly seared steaks topped with a rich, savory cream sauce made with Dijon mustard, garlic, and shallots. A perfect bistro-style meal ready in just 30 minutes.
Ingredients
- 2 steaks (filet mignon, ribeye, or sirloin)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme or parsley for garnish (optional)
Instructions
- Season steaks generously with salt and pepper on both sides.
- Heat olive oil and butter in a skillet over medium-high heat.
- Sear the steaks for 3–4 minutes per side, or to desired doneness. Remove and let rest.
- Lower the heat and add shallots and garlic to the same skillet. Sauté until softened, about 2–3 minutes.
- Stir in heavy cream and Dijon mustard. Simmer for 3–5 minutes, until the sauce thickens.
- Return steaks to the pan briefly to coat with sauce or serve steaks with sauce spooned over the top.
- Garnish with fresh thyme or parsley if desired and serve immediately.
Notes
- Add mushrooms or caramelized onions to the sauce for extra depth.
- Use half-and-half for a lighter sauce or garlic powder for extra flavor.
- To reheat, warm slowly on the stovetop with a splash of cream or milk.
- Avoid microwaving the steak to prevent it from becoming tough.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg
