Beef Tenderloin Steaks with Mustard-Cognac Sauce

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.