- 6
Preparation
Step 1
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.
Page 2 of 2Beef Tenderloin Steaks With Mustard-Cognac Sauce (cont.)
Directions (cont.)
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.