Chef Marie Laurent - French Cuisine Specialist
👨‍🍳 Fine Dining Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ Sauce & Technique Expert

❤️ My Recipe Story

"This recipe was inspired by classic French bistro cooking, where simple ingredients are transformed into something extraordinary through proper technique. The key is building layers of flavor in the pan and creating a sauce that enhances rather than masks the beef."

Marie specializes in French-inspired cuisine that brings restaurant techniques to the home kitchen. She's passionate about teaching proper sauce-making and steak preparation to achieve professional results at home.

View All Mitchell's Recipes →
Perfectly sliced steak portions arranged on a white plate, covered with rich creamy garlic sauce and garnished with fresh herbs

The Art of Perfect Steak Slicing

Proper steak slicing is crucial for both presentation and tenderness. Always slice against the grain to break up muscle fibers, creating more tender bites. The thickness of your slices should be consistent - about 1/2 inch thick provides the perfect balance of substantial texture and easy eating.

Resting the steak before slicing allows juices to redistribute throughout the meat. This brief waiting period prevents juice loss when cutting and ensures each slice remains moist and flavorful when served with the creamy garlic sauce.

💡 Professional Tip

Use a sharp carving knife and slice at a slight diagonal for the most attractive presentation. Keep slices warm by returning them briefly to the pan with the sauce before plating.

Frequently Asked Questions

Sirloin or ribeye work excellently. Sirloin offers great flavor at a reasonable price, while ribeye provides maximum tenderness and marbling for special occasions.

The sauce is best made fresh, but you can prepare the garlic base earlier. Complete the cream sauce just before serving for the best texture and flavor.

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest before slicing regardless of doneness level.

Half-and-half can work but won't be as rich. For lighter options, try combining milk with a roux, though the texture will be different from traditional cream sauce.

Simmer longer to reduce, or whisk in a small amount of cornstarch mixed with cold cream. Adding more Parmesan cheese also helps thicken naturally.

Roasted asparagus, mashed potatoes, or garlic green beans complement the rich sauce beautifully. A simple salad helps balance the richness of the meal.

Dry sherry or brandy work wonderfully. You can also omit alcohol entirely and use additional beef broth, though you'll miss some flavor complexity.

Store in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream if the sauce has thickened too much.

Recipe Troubleshooting Guide

✅

Tough Steak

Problem: Steak pieces are chewy despite proper cooking

Solution: Ensure you're slicing against the grain. Let steak rest before slicing, and don't overcook - aim for medium-rare for optimal tenderness.

✅

Broken Sauce

Problem: Cream sauce separates or curdles

Solution: Keep heat at medium or lower when adding cream. If sauce breaks, whisk in cold butter off heat to bring it back together.

✅

Burnt Garlic

Problem: Garlic becomes bitter from overcooking

Prevention: Add garlic after removing steak and reduce heat. Garlic should be fragrant and lightly golden, not brown.

✅

Bland Sauce

Problem: Cream sauce lacks flavor depth

Recovery: Ensure you scrape up all the browned bits from cooking the steak. Season sauce with salt and add more Dijon mustard for tang.

✅

Watery Sauce

Problem: Sauce won't thicken properly

Prevention: Simmer longer to reduce liquid, or whisk in additional Parmesan cheese. Don't rush the thickening process.

✅

Flavor Balance Issues

Too Sweet: Add a splash of lemon juice or white wine vinegar

Too Salty: Balance with a touch of honey or additional cream

Bland: Increase garlic, add fresh herbs, or finish with lemon zest

Raw sirloin steak, fresh garlic cloves, heavy cream, and herbs arranged on a marble cutting board with cooking implements

Selecting Quality Ingredients

The success of this dish relies heavily on ingredient quality, starting with the steak. Look for well-marbled cuts with good color and avoid meat that appears gray or has excessive liquid in the packaging. Fresh garlic provides the best flavor foundation for the sauce.

Heavy cream with higher fat content creates the silkiest sauce texture. Fresh thyme and quality Parmesan cheese elevate the sauce from good to exceptional, while proper beef broth adds depth that complements rather than competes with the steak's natural flavor.

Essential Ingredient Notes

  • Steak Selection: Choose steaks that are evenly thick for consistent cooking. Look for good marbling throughout the meat for maximum flavor and tenderness.
  • Garlic Preparation: Mince garlic finely for even distribution in the sauce. Fresh garlic provides the best flavor - avoid pre-minced varieties for this recipe.
  • Cream Quality: Use heavy cream with 36% fat content or higher. Ultra-pasteurized cream may not reduce as well, so choose regular pasteurized when available.
Sliced steak being returned to a pan with bubbling creamy garlic sauce, showing the final cooking stage

Mastering the Cooking Process

Temperature control is essential for both the steak and sauce. High heat sears the steak to develop flavor, while medium heat prevents the cream sauce from breaking. The key is using the same pan for both components to capture all the flavorful fond.

Timing coordination ensures both steak and sauce are perfect simultaneously. The steak rests while you build the sauce, then briefly returns to the pan to warm through. This method maintains optimal temperature and texture for both elements.

Building the Fond

Those brown bits left after searing the steak are pure flavor gold. Deglaze thoroughly with wine or broth, scraping up every bit to incorporate into your sauce base.

Sliced Steak Portion with Creamy Garlic Sauce

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Steak

  • 240ml heavy cream
    Creates the rich, velvety base
  • 6 cloves garlic, minced
    Fresh garlic for best flavor
  • 120ml beef broth
    Adds depth to the sauce
  • 60ml white wine
    For deglazing and complexity
  • 30g butter
    Enriches and smooths the sauce
  • 15g fresh thyme leaves
    Aromatic herb complement
  • 30g grated Parmesan cheese
    Adds umami and helps thicken

For the Creamy Garlic Sauce

  • 680g sirloin or ribeye steak
    1-inch thick for even cooking
  • 15ml olive oil
    For searing the steak
  • 15ml Dijon mustard
    Adds tang to the sauce
  • 1 tsp salt
    For seasoning the steak
  • 1/2 tsp black pepper
    Fresh ground preferred
  • 1/4 tsp paprika
    Adds color and mild flavor
  • Fresh parsley
    For bright garnish

Instructions

  1. Prepare the Steak

    Season steak generously with salt, pepper, and paprika on both sides. Let rest at room temperature for 15 minutes. Heat olive oil in a large skillet over medium-high heat.

  2. Cook the Steak

    Sear steak for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from pan and let rest for 5 minutes, then slice against the grain into 1/2-inch thick slices.

  3. Make Garlic Base

    In the same pan, reduce heat to medium. Add minced garlic and sauté for 1-2 minutes until fragrant. Add white wine and scrape up any browned bits from the bottom of the pan.

  4. Create Cream Sauce

    Add beef broth and bring to a simmer. Pour in heavy cream, thyme, and Dijon mustard. Simmer for 3-4 minutes until sauce begins to thicken. Whisk in butter and Parmesan cheese.

  5. Finish and Serve

    Return sliced steak to the pan briefly to warm through. Arrange steak portions on plates, spoon creamy garlic sauce over top, and garnish with fresh parsley. Serve immediately with lemon wedges.

Recipe Notes & Tips

Storage

Cooked steak and sauce keep in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream if the sauce has thickened too much.

Serving Suggestions

Serve with roasted vegetables, mashed potatoes, or rice pilaf. The rich sauce pairs beautifully with simple sides that won't compete with the flavors.

Wine Pairing

A full-bodied red wine like Cabernet Sauvignon or Malbec complements the rich flavors perfectly. For white wine lovers, a buttery Chardonnay works wonderfully with the creamy sauce.