Beef Tenderloin with Mustard Cognac Sauce

By LoriCaputo

Ingredients

• 6 7-8 ounc beef tenderloin steaks
• Salt and pepper
• 3 tbs. oil
• 6 tbs. butter, divided
• 4 garlic cloves, peeled, smashed
• 2 fresh thyme sprigs
• 1 cup finely chopped shallots
• 1/2 cup Cognac
• 2 tbs. wine
• 3 cups chicen broth
• 2 tbs. Dijon mustard

Preparation

Step 1

Preheat oven to 250 degrees. Sprinkle steaks on all sides with salt and pepper.

Heat oil 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 basiting with juices, about 12 minutes for medium rare.

Transfer steaks to platter and keep warm.

Pour contents of skillet into a small bowl. Return 3 tbs. drippings into the sillet again and heat over high heat. Add shallots and saute 2 minutes. Add Cognac, and wine and stir 1 minute, scraping bottom of pan. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.

Whisk in the mustard, then remaining butter, 1 tbs. at a time. Season sauce with salt and pepper and set aside.

Arrange steaks on plate and spoon sauce over top.