BEEF TENDERLOIN WITH COGNAC MUSTARD SAUCE

Beef Tenderloin with Cognac Mustard Sauce image

Provided by Marvin Beachler

Categories Beef

Time 1h30m

Number Of Ingredients 13

8 each oz 6 beef tenderloin steaks
2 tsp kosher salt
2 tsp black pepper
4 Tbsp olive oil
6 Tbsp butter, chilled
4 clove garlic, smashed and finely chopped
2 sprig(s) thyme, fresh and chopped
2 sprig(s) rosemary, fresh and chopped
1 c onion, finely chopped
1/2 c cognac
2 Tbsp tawny port
3 c chicken stock
2 Tbsp dijon mustard

Steps:

1. Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
2. Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
3. Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
4. On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
5. Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
6. Whisk-in mustard, and butter, lower heat to medium.
7. Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.