BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

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Beef Tenderloin Steaks With Mustard-Cognac Sauce image

From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.

Provided by Kay D.

Categories     Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

Steps:

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

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