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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

Mustard-Cognac Sauce

  • 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




  1. Preheat oven to 250°F.
  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 tablespoons 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 tablespoons drippings from bowl to same skillet and place over high heat.
  11. Add shallots and sauté 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 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.


Courtesy: Bonappetit.com

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