Ingredients:
- 4 beef tenderloin steaks (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup cognac or brandy
- 1 cup beef broth
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Directions:
- Season the steaks with salt and pepper.
- In a large skillet, melt butter over medium-high heat. Add the steaks and sear until golden brown, about 3-4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside.
- In the same skillet, add the shallot and garlic, and sauté until softened, about 2 minutes.
- Carefully pour in the cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the cognac to reduce by half.
- Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce is slightly reduced, about 3 minutes.
- Stir in the heavy cream and return the steaks to the skillet. Cook for another 2-3 minutes, or until the steaks are heated through and the sauce has thickened.
- Garnish with chopped parsley and chives or thyme before serving.
- Another side would be sautéed mushrooms or roasted potatoes
