• Servings 4
  • Prep 15 min
  • Cook 8-15 min
  • Cuisine
  • Skill Level

Steak in Mustard and Cognac Sauce


  • 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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