Beef Tenderloin Steaks
with Mustard-Cognac Sauce
- 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
- Coarse kosher salt
- Cracked black pepper
- 3 tablespoons canola oil
- 6 tablespoons (3/4 stick) chilled unsalted butter, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac or brandy
- 2 tablespoons tawny Port
- 3 cups low-salt chicken broth
- 2 tablespoons Dijon mustard
- Preheat oven to 250°F.
- 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 tablespoons 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 tablespoons drippings from bowl to same skillet and place over high heat.
- Add shallots and sauté 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 tablespoons cold butter, 1 tablespoon 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.