Steak in Mustard and Cognac Sauce
Ingredients
| 4 beef tenderloins, about 8 oz each | ||
| Kosher salt and fresh cracked black pepper to taste | ||
| 2 tbs unsalted butter | ||
| 2 tbs shallots, minced | ||
| 2 tbs cognac or brandy | ||
| 1/4 cup chicken stock | ||
| 3 tbs Dijon mustard | ||
| 2 tbs parsley, chopped |
This is a delicious French sauce that is wonderful with steak.
- Season beef with salt and pepper.Make sure beef is close to room temperature.
- Heat a large saute pan until very hot.
- Sear tenderloins for 4 minutes then turn over and sear for an additional 4 minutes or until they reach the desired doneness.
- Remove beef from pan and keep warm.
- Melt butter in pan a saute’ shallots for 2 to 3 minutes.
- Add cognac and stock.
- Bring to a boil and stir in mustard.
- Pour sauce over beef and garnish with parsley.
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