Beef Tenderloin Steaks with Mustard-Cognac Sauce

Beef Tenderloin Steaks With Mustard-cognac Sauce Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

From Gotham Bar and Grill.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 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
  • 4
    garlic cloves, peeled and smashed
  • 2
    fresh thyme sprigs
  • 2
    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
    dijon

How to Make Beef Tenderloin Steaks with Mustard-Cognac Sauce

Step-by-Step

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

Printable Recipe Card

About Beef Tenderloin Steaks with Mustard-Cognac Sauce

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




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