Beef Tenderloin Steaks with Mustard-Cognac Sauce

Ingredients

• 42 ounce beef tenderloin steaks thick (each)
• 3 tablespoons canola oil 
• 6 servings coarse kosher salt 
• 0.5 cup cognac 
• 2 tablespoons dijon mustard 
• 4  garlic cloves peeled smashed
• 3 cups low-salt chicken broth 
• 6 servings cracked pepper black
• 2 tablespoons tawny port 
• 2  rosemary sprigs fresh
• 1 cup shallots finely chopped
• 2  thyme sprigs fresh
• 6 tablespoons butter unsalted chilled divided ()

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 250°F.
2. Sprinkle steaks on all sides with salt and pepper.
3. Heat oil in heavy large skillet over high heat.
4. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
5. 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.
6. Transfer steaks to small rimmed baking sheet and keep warm in oven.
7. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
8. Add shallots and sauté 2 minutes.
9. Add Cognac and Port and stir 1 minute, scraping up any browned bits.
10. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
11. 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.
12. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.