Beef Tenderloin With Cognac Mustard Sauce Recipe

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Beef Tenderloin with Cognac Mustard Sauce

Marvin Beachler

By
@mbeachler

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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Rating:

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Serves:

6

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

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
cognac
2 Tbsp
tawny port
3 c
chicken stock
2 Tbsp
dijon mustard

Directions Step-By-Step

1
Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
2
Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
3
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.
4
On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
5
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.
6
Whisk-in mustard, and butter, lower heat to medium.
7
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