Description
Originally i found his beautiful picture in a really old "best of cooking light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and i. I made it a few more times, evolving it, and it is pretty yummy….particularly good served with a creamy sour cream & chive mashed potato side dish.
Ingredients
- Beef Tenderloin Steaks
- Shallot
- Cognac
- Beef Stock
- Cream
- Coarse Grain Mustard
- Black Pepper
- Salt
- Olive Oil
- Butter
Instructions
- Spread each side of the steaks with a thin layer of the mustard — using about half of the mustard in the recipe
- Sprinkle with salt and pepper to coat well
- Heat oil and butter in a 9-inch skillet over medium-high heat
- Add steaks
- Cook about 5- minutes on each side or until at your desired doneness
- Remove steaks from the pan and allow to rest
- Reduce heat to medium and add shallots to the pan
- Saute for about 1 minute
- Add cognac and cook for about 30 seconds
- Add broth, cream, and remaining mustard
- Reduce heat and whisk continuously
- Cook for about 3 minutes, or until sauce begins to thicken
- Season with salt and pepper to your taste but remember that the steaks are heavily seasoned
- Serve steaks with the sauce