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Steak Tenderloin with Mustard-Cognac Sauce


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  • 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



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.

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