- 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.