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Beef Tenderloin Steaks with Dijon-Cognac Sauce

Beef Tenderloin Steaks with Dijon-Cognac Sauce


  • 6 (7- to- 8 ounce) Beef Tenderloin Steaks (about 1 ½ inch thick, each)
  • Coarse Kosher Salt
  • Cracked Black Pepper
  • 3 tablespoons Canola Oil
  • 6 tablespoons chilled Unsalted Butter, divided
  • 4 Garlic Cloves, peeled, smashed
  • 2 fresh Thyme sprigs
  • 2 fresh Rosemary sprigs

Ingredients for Dijon-Cognac Sauce:

  • 1 cup finely Chopped Shallots
  • ½ cup JC Cognac
  • 2 tablespoons Tawny Port
  • 3 cups Low-Sodium Chicken Broth
  • 2 tablespoons Dijon Mustard


  • Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper.  Heat oil in a large heavy 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.

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