Beef Tenderloin With Cognac Mustard Sauce Recipe

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Beef Tenderloin with Cognac Mustard Sauce

Marvin Beachler


I love steak and here is my favorite. It may seem like a lot of steps but really, it's more simple than it first appears. I hope you enjoy it as much as I.

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1 Hr


30 Min


Stove Top


8 each oz
6 beef tenderloin steaks
2 tsp
kosher salt
2 tsp
black pepper
4 Tbsp
olive oil
6 Tbsp
butter, chilled
4 clove
garlic, smashed and finely chopped
2 sprig(s)
thyme, fresh and chopped
2 sprig(s)
rosemary, fresh and chopped
1 c
onion, finely chopped
1/2 c
2 Tbsp
tawny port
3 c
chicken stock
2 Tbsp
dijon mustard

Directions Step-By-Step

Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
Whisk-in mustard, and butter, lower heat to medium.
Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American