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- 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
How to Make Beef Tenderloin Steaks with Mustard-Cognac Sauce
- 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 Beef Tenderloin Steaks with Mustard-Cognac Sauce
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