Beef Tenderloin Steaks with Pommery Cognac Mustard Sauce

Beef rump steak on black stone table

PM01 Cognac Mustard


  • 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
  • Coarse kosher salt
  • Cracked black pepper
  • 3 tbsp canola oil
  • 6 tsp (3/4 stick) chilled unsalted butter divided
  • 4 garlic cloves, peeled, smashed
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 cup finely chopped shallots
  • 1/2 cup Cognac or brandy
  • 2 tbsp tawny Port
  • 3 cups low-salt chicken broth
  • 2 tbsp Pommery Cognac Mustard


  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.
  2. Transfer steaks to small rimmed baking sheet and keep warm in oven.
  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 Pommery Cognac Mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
  4. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

This recipe inspired by Epicurious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s