Beef Tenderloin Steaks with Mustard-Cognac Sauce

Beef Tenderloin Steaks with Mustard-Cognac Sauce
Photo by Gary Moss

Ingredients

  • Coarse kosher salt
  • 4 garlic cloves
  • Cracked black pepper
  • 3 tablespoons canola oil
  • 6 tablespoons unsalted butter
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • + 6 more ingredients
    • 1 cup shallots
    • ½ cup Cognac
    • 2 tablespoons tawny Port
    • 3 cups low-salt chicken broth
    • 2 tablespoons Dijon mustard
    • 6 7- to 8-ounce beef tenderloin steaks (each about 1 1/2 inches thick)

Preheat oven to 250°F. 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 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired ...

View full recipe at Epicurious

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