October 2007: Beef Tenderloin Steaks with Mustard-Brandy Sauce

6 (6-7 ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Kosher salt
Freshly ground pepper
3 tablespoons canola oil
6 tablespoons unsalted chilled butter, divided
4 garlic cloves,peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
½ cup brandy
2 tablespoons Tawny Port
3 cups chicken broth
2 tablespoons Dijon mustard

Preheat oven to 250 degrees. Sprinkle steaks with salt and pepper. Heat oil in a heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occaisionally and basting with pan juices, about 12 minutes for medium-rare. Transfer steaks to a baking sheet and keep warm in oven. Pour contents of skillet into a bowl. Return 3 tablespoons of drippings to pan and place over high heat. Add shallots and saute 2 minutes. Add brandy and Port and stir one minute, scraping any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season to taste with salt and pepper. Set aside.
Arrange steaks on plate. Spoon sace over steaks and serve.
6 servings