View Full Version : Beef Tenderloin Steaks with Mustard -Cognac Sauce

07-26-2007, 09:34 PM
Beef Tenderloin Steaks with Mustard -Cognac Sauce

I got this one originally from Bon Appétit Magazine. The sauce is marvelous. Some of you might substitute Olive Oil for the Canola, but I found it altered the flavor and not for the better.

For the port wine I like a nutty port that's been wood aged. It makes a difference in the sauce. I would also use Cognac over ordinary brandy.

As to the low-salt chicken broth, I make my own, but if you don't, then low-salt store bought broth will work fine, but don't use bullion cubes, as your sauce will be way too salty, when coupled with the coarse kosher salt on the steaks themselves. If you're not familiar with kosher salt, watch it, because it goes much further than regular salt.

This will, of course, work great with Strip Steaks or Fillets.

Serving size: Makes 6 servings.

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed, chopped or from a garlic press
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

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 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. Set aside.

Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

07-27-2007, 10:25 AM
I'm glad you mentioned about the Olive Oil becaue I do substitute it many times. The recipe sounds delicious!

07-27-2007, 12:01 PM
Oh, man - I am starving!