Beef Tenderloin Steaks with Mustard-Cognac Sauce
Beef Tenderloin Steaks with Mustard-Cognac Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 250°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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 doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl.
Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
Add shallots and sauté 2 minutes.
Add Cognac and Port and stir 1 minute, scraping up any browned bits.
Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time.
Season sauce to taste with salt and pepper.
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
Spoon sauce over steaks and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.