Beef Tenderloin Steaks With Mustard-Cognac Sauce Recipe

Name: Beef Tenderloin Steaks With Mustard-Cognac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (7 -8 ounce) beef tenderloin steaks; kosher salt; cracked black pepper; 3 tablespoons canola oil; 6 tablespoons unsalted butter, chilled, divided; 4 garlic cloves, peeled, smashed; 2 fresh thyme sprigs; 2 fresh rosemary sprigs; 1 cup finely chopped shallot; 1/2 cup cognac or 1/2 cup brandy; 2 tablespoons port wine; 3 cups low sodium chicken broth; 2 tablespoons Dijon mustard

Servings: persons

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

1
Preheat oven to 250.
2
Sprinkle steaks on all sides with salt and pepper.
3
Heat oil in heavy large skillet over high heat.
4
Add steaks and sear until brown, about 2 minutes per side.
5
Reduce heat to medium-low.
6
Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
7
Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
8
Transfer steaks to small rimmed baking sheet and keep warm in oven.
9
Pour contents of skillet into small bowl.
10
Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
11
Add shallots and saute 2 minutes.
12
Add Cognac and Port and stir 1 minute, scraping up any browned bits.
13
Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
14
Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
15
Season sauce to taste with salt and pepper; set aside.
16
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
17
Spoon sauce over steaks and serve.

1223

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 (7 -8 ounce) beef tenderloin steaks, kosher salt, cracked black pepper, 3 tablespoons canola oil, and more.

Yes, Beef Tenderloin Steaks With Mustard-Cognac Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Steaks With Mustard-Cognac Sauce

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