Beef Tenderloin Steaks With Mustard-Cognac Sauce - cooking recipe

Ingredients

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

Preparation

Preheat oven to 250.
Sprinkle steaks on all sides with salt and pepper.
Heat oil in heavy large skillet over high heat.
Add steaks and sear until brown, about 2 minutes per side.
Reduce heat to medium-low.
Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl.
Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
Add shallots and saute 2 minutes.
Add Cognac and Port and stir 1 minute, scraping up any browned bits.
Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
Season sauce to taste with salt and pepper; set aside.
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
Spoon sauce over steaks and serve.