Ingredients
Makes 6 servings
Step 1
Preheat oven to 250°F. 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 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.
Step 2
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Step 3
Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. 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. 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.
Step 4
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
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Reviews (41)
Back to TopFor two tenderloin steaks, I cut back the other ingredients to approximately a third of the amounts called for. The steaks cook perfectly using this method and stay juicy in the warm oven while the sauce is prepared. The sauce is very easy to make and delicious. Have all ingredients assembled before starting as the recipe goes quite quickly.
nkbrooks
Ottawa, ON
2/22/2015
I did not like this method of cooking the tenderloin. I felt it came out dry and over cooked
LizWellsaol
8/17/2013
Very easy and very tasty. Accompanied it with boiled small potatoes and steamed green beans. Just for myself and my wife this time, but will be happy to serve it to company.
Anonymous
Ottawa, Ontario
11/26/2010
We prepared three tenderloins, and served them with Basmati Rice with Sweet Onions and Summer Herbs, and Shrimp-Stuffed Portobello Mushrooms...Everyone loved it!
mpidal
Fairfax Station, Virginia
6/7/2010
This was a very flavorful sauce. I prepared it with a whole fillet tenderloin, not steaks. I only had cognac, and used that without a problem. Because I was not sauteing steaks, I just sauteed the shallots in butter first, then added cognac, etc. I also did not add the butter at the end, as I thought it was rich enough.
amyslg
New Jersey
10/17/2009
This is amazingly delicious. I didn't have port so I just used a little more brandy. Also,I as I don't use canola oil (yuck) I used olive oil instead. Yum!
whaleback
Portland, ME
9/21/2009
I made this a while ago and misplaced the recipe; now that I've found it, time to make it again. It was a hit, but again, we like our steaks medium to medium well...
BedStuyDadandHubby
Brooklyn, NY
5/27/2009
I'm with the folks that said the sauce was a bit bland. I followed a suggestion and added some mushrooms which helped. It just needed somehting. It wasn't bad just wasn't amazing.
Anonymous
Long Island
3/15/2009
Good recipe, but I made a few tweaks. First of all, I used the butter basting method of the recipe, but I would not do it again. I did not see the benefit over my regular 4 min on one side, 5 on the other method of pan searing a steak. I cut down the cooking time to 10 min (from the 12 in the recipe) and it was still medium when we prefer medium rare. For the sauce, I sauteed some mushrooms first, then added them in with the shallots. My husband said the mushrooms made the sauce, so I would recommend that alteration. I cut back the mustard a little, and I added a little heavy cream at the end with less butter. The sauce was heavenly - it ended up making a great Valentine's Day meal along with my favorite mashed potatoes with cremini mushrooms from this site along with roasted asparagus, and the garlic-rosemary shrimp from this site as the starter.
Anonymous
Sudbury, MA
2/16/2009
我是一个绝对的白痴,完全煮得过久rather thin steaks . . . the pepin method wouldn't have saved me I was that dumb. that said, the sauce came out absolutely divine (used all the pan drippings, not just 3T worth) and it was miraculous to even save my poor overcooked steaks. a worthy recipe indeed!
Anonymous
New York, NY
6/15/2008
I made this for Christmas dinner and it was a huge hit. I used a tenderloin roast, and seared it in the pan substituting canola for olive oil and all the spices in the recipe. Transferred to the oven and baked covered lightly with foil at 200 until medium rare. The sauce was great once it cooked down- -even the teenagers loved it.
Anonymous
Ft. Worth, TX
2/19/2008
Although the sauce is good, I think it was a huge mistake to pan fry filet mignon! The beef lost much of its juice during frying, and came out rather flavorless. A big disappointment for a special Valentine's dinner.Filet mignon is very expensive, to waste on frying it. Would not make it again.
pcodipilly
Bay Area, California
2/15/2008
I agree with the other reviewers that the cooking time is way too long for medium- rare steaks. But then again I think a 7 or 8 ounce steak is way too big. I usually get a 4oz., but I went all out for this recipe and got 6oz. steaks. I thought the sauce was great, and I might try it on some other meat.
allsbrow
Nashville, TN
1/2/2008
Excellent and fairly easy recipe, a staple of my home based catering business; keep the chicken stock low sodium and always use fresh herbs for great results
kathryn53
Wasga Beach, Ontario, Canada
9/4/2007
This Recipe was wonderful. I made it for an intimate dinner.
Anonymous
Philadelphia
7/15/2007
