BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Beef Tenderloin Steaks with Mustard-Cognac Sauce image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 45m

Number Of Ingredients 13

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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
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

Steps:

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.