Ingredients for Beef Tenderloin Steaks With Mustard Cognac Sauce
- 4 (6 ounce) Beef Tenderloin Steaks
- Kosher Salt, to taste
- Freshly Cracked Black Pepper, to taste
- 2 tablespoons Canola Oil
- 6 tablespoons Unsalted Butter, divided
- 4 Garlic Cloves, minced
- 2 Fresh Thyme Sprigs
- 2 Fresh Rosemary Sprigs
- 1 large Shallot, chopped
- 1/4 cup Cognac
- 1/4 cup Port Wine
- 1 cup Low Sodium Chicken Broth
- 1 tablespoon Dijon Mustard
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How to Make Beef Tenderloin Steaks With Mustard Cognac Sauce
- Preheat oven to 250°F (120°C).
- Season steaks generously with salt and pepper.
- Heat olive oil in a heavy-bottomed skillet over high heat.
- Add steaks and sear for 2 minutes per side, until nicely browned.
- Reduce heat to medium-low. Add 3 tablespoons of butter, minced garlic, thyme, and rosemary to the skillet.
- Cook steaks to desired doneness (about 12 minutes for medium-rare), turning occasionally and basting with pan juices.
- Transfer steaks to a small rimmed baking sheet and keep warm in the preheated oven.
- Pour the contents of the skillet into a small bowl, reserving the drippings.
- Return 3 tablespoons of the reserved drippings to the skillet and place over high heat.
- Add the chopped shallots and sauté for 2 minutes until softened.
- Add cognac and port; stir for 1 minute, scraping up any browned bits from the bottom of the pan.
- Add beef broth and bring to a boil. Reduce heat and simmer until the sauce is reduced to about 1 cup (approximately 12 minutes).
- Remove from heat. Whisk in Dijon mustard and remaining 3 tablespoons of cold butter, 1 tablespoon at a time, until the sauce is emulsified and smooth.
- Season the sauce with salt and pepper to taste.
- Arrange the steaks on plates. Whisk any accumulated juices from the baking sheet into the sauce.
- Spoon the sauce generously over the steaks.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
134g
Carbs
2g
