Beef Tenderloin Steaks with Dijon-Cognac Sauce

ingredients
all
6 whole Beef Tenderloin Steaks
7-8 ounces and 1.5-inch thick each
Coarse Kosher Salt
Cracked Black Pepper
3 tbsp Canola Oil
3 tbsp Unsalted Butter
chilled
4 whole Garlic Cloves
peeled, smashed
2 whole Thyme sprigs
fresh
2 whole Rosemary sprigs
fresh
1 cup Shallots
finely chopped
1/2 cup JC Cognac
2 tbsp Tawny Port
3 cups Chicken Broth
low-sodium
2 tbsp Dijon Mustard
3 tbsp Unsalted Butter
chilled
cookware
1
Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper.
2
Heat oil in a large heavy skillet over high heat. Add steaks and sear until brown, about 2 minutes per side.
3
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.
4
Transfer steaks to small rimmed baking sheet and keep warm in oven.
5
Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
6
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.
7
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.
8
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.