Steak Tenderloin with Mustard-Cognac Sauce

By á-24602

Ingredients

• 1.5 to 2 pounds beef tenderloin steaks
• (about 1 1/2 in thick)
• 1.5 tablespoons canola oil
• 2 garlic cloves, peeled, smashed
• 1 thyme sprig
• 1 rosemary sprig
• 1/2 cup finely chopped shallots
• 1/4 cup cognac or brandy
• 1 tablespoon port
• 1.5 cups chicken broth
• 3 tablespoons butter
• 1 tablespoon Dijon mustard

Preparation

Step 1

Preheat oven to 250 degrees. 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 1.5 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 10 minutes for medium-rare. Transfer steaks to small baking sheet and keep warm in oven.
Turn heat to high and add shallots, and sauté 2 minutes. Add cognac and Port and stir 1 minute, scraping up brown bits. Add broth and boil until sauce is reduced to 1/2 cup (about 12 minutes). Whisk in Dijon mustard, then remaining 1.5 tablespoons of butter.