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Beef Tenderloin Steaks With Mustard Cognac Sauce Recipe

Indulge in this decadent Beef Tenderloin Steaks with Rich Mustard Cognac Sauce recipe, inspired by Bon Appétit's October 2006 issue. Perfectly seared tenderloin, infused with aromatic herbs, and topped with a luxurious, creamy mustard cognac sauce – this recipe is a guaranteed crowd-pleaser! Elevate your weeknight dinner or impress your guests with this unforgettable dish. Get ready for a flavor explosion!

Prep Time 10 mins
Cook Time 55 mins
Calories 787.8 kcal
Protein 77g
Rating 5.0 (2 Reviews)
Beef Tenderloin Steaks With Mustard Cognac Sauce 101

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  1. Preheat oven to 250°F (120°C).
  2. Season steaks generously with salt and pepper.
  3. Heat olive oil in a heavy-bottomed skillet over high heat.
  4. Add steaks and sear for 2 minutes per side, until nicely browned.
  5. Reduce heat to medium-low. Add 3 tablespoons of butter, minced garlic, thyme, and rosemary to the skillet.
  6. Cook steaks to desired doneness (about 12 minutes for medium-rare), turning occasionally and basting with pan juices.
  7. Transfer steaks to a small rimmed baking sheet and keep warm in the preheated oven.
  8. Pour the contents of the skillet into a small bowl, reserving the drippings.
  9. Return 3 tablespoons of the reserved drippings to the skillet and place over high heat.
  10. Add the chopped shallots and sauté for 2 minutes until softened.
  11. Add cognac and port; stir for 1 minute, scraping up any browned bits from the bottom of the pan.
  12. Add beef broth and bring to a boil. Reduce heat and simmer until the sauce is reduced to about 1 cup (approximately 12 minutes).
  13. 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.
  14. Season the sauce with salt and pepper to taste.
  15. Arrange the steaks on plates. Whisk any accumulated juices from the baking sheet into the sauce.
  16. Spoon the sauce generously over the steaks.
  17. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

2g

Fat

134g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European French Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Beef Meat Steaks