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

Description

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