Kitchen Shears - For trimming and cutting beef tenderloin to the desired thickness.
Meat Mallet - A tool used for flattening and tenderizing meat, including beef tenderloin.
Nonstick Skillet - Ideal for searing the steaks and cooking the sauce.
Cast Iron Skillet - Great for achieving a nice sear on steaks and maintaining heat evenly for sauces.
Saucepan - For simmering the mustard cognac sauce and heating up ingredients.
6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (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 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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