Beef Tenderloin Steaks With Mustard-cognac Sauce Recipe

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Beef Tenderloin Steaks with Mustard-Cognac Sauce

Vicki Butts (lazyme)


From Gotham Bar and Grill.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


6 8-oz
beef tenderloin steaks (each about 1 1/2-inches thick)
coarse kosher salt
cracked black pepper
3 Tbsp
canola oil
6 Tbsp
unsalted butter (3/4 stick), chilled and divided
garlic cloves, peeled and smashed
fresh thyme sprigs
fresh rosemary sprigs
1 c
shallots, finely chopped
1/2 c
cognac or brandy
2 Tbsp
tawny port
3 c
low-salt chicken broth
2 Tbsp


1Preheat oven to 250°F.
2Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
3Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
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.
5Transfer steaks to small rimmed baking sheet and keep warm in oven.
6Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
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.
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.
9Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

About this Recipe

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