beef tenderloin steaks with mustard-cognac sauce
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From Gotham Bar and Grill.
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yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For beef tenderloin steaks with mustard-cognac sauce
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6 8-ozbeef tenderloin steaks (each about 1 1/2-inches thick)
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coarse kosher salt
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cracked black pepper
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3 Tbspcanola oil
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6 Tbspunsalted butter (3/4 stick), chilled and divided
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4garlic cloves, peeled and smashed
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2fresh thyme sprigs
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2fresh rosemary sprigs
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1 cshallots, finely chopped
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1/2 ccognac or brandy
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2 Tbsptawny port
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3 clow-salt chicken broth
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2 Tbspdijon
How To Make beef tenderloin steaks with mustard-cognac sauce
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1Preheat oven to 250°F.
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2Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
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3Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
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4Add 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.
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5Transfer steaks to small rimmed baking sheet and keep warm in oven.
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6Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
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7Add shallots and saute 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.
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8Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
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9Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
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