Beef Tenderloin Steaks with Mustard-Cognac Sauce

Name: Beef Tenderloin Steaks with Mustard-Cognac Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms beef tenderloin steaks (each about 1 1/2 inches thick); 3 Tbsps canola oil; 6 servings Coarse kosher salt; 118 milliliters Cognac or brandy; 2 Tbsps Dijon mustard; 4 garlic cloves, peeled, smashed; 710 milliliters low-salt chicken broth; 6 servings Cracked black pepper; 2 Tbsps tawny Port; 2 fresh rosemary sprigs; 237 milliliters finely chopped shallots; 2 fresh thyme sprigs; 6 Tbsps (3/4 stick) chilled unsalted butter, divided

Beef Tenderloin Steaks with Mustard-Cognac Sauce might be just the main course you are searching for. Watching your figure? This gluten free recipe has 537 calories, 47g of protein, and 31g of fat per serving. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have garlic cloves, canolan oil, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Preheat oven to 250°F.

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Oven

Sprinkle steaks on all sides with salt and pepper.

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Salt And Pepper

Steak

Heat oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.

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Steak

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.

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Rosemary

Butter

Garlic

Steak

Thyme

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Frying Pan

Transfer steaks to small rimmed baking sheet and keep warm in oven.

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Steak

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Baking Sheet

Oven

Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.

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Frying Pan

Bowl

Add shallots and sauté 2 minutes.

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Shallot

Add Cognac and Port and stir 1 minute, scraping up any browned bits.

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Cognac

Port

Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.

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Broth

Sauce

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.

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Salt And Pepper

Dijon Mustard

Butter

Sauce

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Whisk

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

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Steak

Sauce

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Baking Sheet

Whisk

Equipment

Ingredients

Servings:

1kilograms

beef tenderloin steaks (each about 1 1/2 inches thick)3Tbsps

canola oil 6servings

Coarse kosher salt 118milliliters

Cognac or brandy 2Tbsps

Dijon mustard 4

garlic cloves, peeled, smashed 710milliliters

low-salt chicken broth 6servings

Cracked black pepper 2Tbsps

tawny Port 2

fresh rosemary sprigs 237milliliters

finely chopped shallots 2

fresh thyme sprigs 6Tbsps

(3/4 stick) chilled unsalted butter, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.