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Beef Tenderloin Steaks with Mustard-Cognac Sauce

Source of Recipe


Bon Appétit, October 2006






List of Ingredients



• 6 (7- to 8-ounce) beef tenderloin steaks (each about 1-1/2 inches thick)
  
• Coarse kosher salt
  
• Cracked black pepper
  
• 3 Tbsp canola oil
  
• 6 Tbsp (3/4 stick) chilled unsalted butter, divided
  
• 4 cloves garlic, peeled, smashed
  
• 2 fresh thyme sprigs
  
• 2 fresh rosemary sprigs
  
• 1 cup finely chopped shallots
  
• 1/2 cup Cognac or brandy
  
• 2 Tbsp tawny Port
  
• 3 cups low-salt chicken broth
  
• 2 Tbsp Dijon mustard
  






Instructions



1. Preheat oven to 250° F. Sprinkle steaks on all sides with salt and pepper.
   
   
2. 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.
   
   
3. Transfer steaks to small rimmed baking sheet and keep warm in oven.
   
   
4. 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.
   
   
5. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
   
   Makes 6 servings.