Recipe by Kay D.
From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.
Top Review by IngridH
Wonderful sauce! I cooked my tenderloins on the grill, but made this sauce on the stovetop by starting at step 10, adding the garlic, rosemary and thyme alond with the shallots. It was a perfect accompaniment to rare tenderloins, and 1/3 of the recipe was more than enough for two steaks. This is a definate make again!
- 6 (7 -8 ounce) beef tenderloin steaks
- kosher salt
- cracked black pepper
- 3 tablespoons canola oil
- 6 tablespoons unsalted butter, chilled, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallot
- 1⁄2 cup cognac or 1⁄2 cup brandy
- 2 tablespoons port wine
- 3 cups low sodium chicken broth
- 2 tablespoons Dijon mustard
Directions See How It's Made
- Preheat oven to 250.
- 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 Tbs 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 Tbs of drippings from bowl to same skillet and place over high heat.
- Add shallots and saute 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 Tbs cold butter, 1 Tbs 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.