Beef Tenderloin Steaks with Mustard-Cognac Sauce

Ingredients

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

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