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Ingredients
US|METRIC
6 SERVINGS
- 6 beef tenderloin steaks (7- to 8-ounce, each about 1 1/2 inches thick)
- kosher salt (Coarse)
- cracked black pepper
- 3 Tbsp. canola oil
- 6 Tbsp. unsalted butter (chilled, divided)
- 4 garlic cloves (peeled, smashed)
- 2 thyme sprigs (fresh)
- 2 rosemary sprigs (fresh)
- 1 cup shallots (finely chopped)
- 1/2 cup cognac (or brandy)
- 2 Tbsp. tawny port
- 3 cups low salt chicken broth
- 2 Tbsp. Dijon mustard
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