Beef Tenderloin Steaks With Mustard-cognac Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 250.
• 2 sprinkle steaks on all sides with salt and pepper.
• 3 heat oil in heavy large skillet over high heat.
• 4 add steaks and sear until brown, about 2 minutes per side.
• 5 reduce heat to medium-low.
• 6 add 3 tbs butter, garlic, thyme, and rosemary to skillet.
• 7 cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• 8 transfer steaks to small rimmed baking sheet and keep warm in oven.
• 9 pour contents of skillet into small bowl.
• 10 return 3 tbs of drippings from bowl to same skillet and place over high heat.
• 11 add shallots and saute 2 minutes.
• 12 add cognac and port and stir 1 minute, scraping up any browned bits.
• 13 add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
• 14 whisk in dijon mustard, then remaining 3 tbs cold butter, 1 tbs at a time.
• 15 season sauce to taste with salt and pepper; set aside.
• 16 arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
• 17 spoon sauce over steaks and serve.