Beef Tenderloin with Cognac Mustard Sauce | Just A Pinch Recipes
Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking. Heat oven to 250 degrees F. Heat oil in...
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Ingredients
- 8 each ounce(s) 6 beef tenderloin steaks
- 2 teaspoon(s) Kosher salt
- 2 teaspoon(s) black pepper
- 4 tablespoon(s) olive oil
- 6 tablespoon(s) butter, chilled
- 4 clove(s) garlic, smashed and finely chopped
- 2 sprig(s) thyme, fresh and chopped
- 2 sprig(s) rosemary, fresh and chopped
- 1 cup(s) onion, finely chopped
- 1/2 cup(s) cognac
- 2 tablespoon(s) tawny port
- 3 cup(s) chicken stock
- 2 tablespoon(s) Dijon mustard
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