Ingredients
- 6 7-8 oz beef tenderloin steaks*, (each 1.5″ thick)
- coarse kosher salt
- cracked black pepper
- 3 tbsp canola oil
- 6 tbsp chilled unsalted butter, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
Mustard-Cognac Sauce
- 1 cup shallots, finely chopped
- 1/2 cup Cognac or brandy
- 2 tbsp tawny Port
- 3 cups low-salt chicken broth
- 2 tbsp Dijon mustard
Directions
- 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.
Notes
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
*Linnane/Alvor products that can be used in this recipe:
Courtesy: Bon Appetit
