Beef Tenderloin Steaks with Mustard-Cognac Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These beef tenderloin steaks with mustard-cognac sauce offer an indulgent dining experience that remains mindful of health requirements. By using lean cuts of fillet and a carefully balanced reduction, this dish delivers sophisticated French flavours without the need for heavy cream. The combination of aromatic rosemary, thyme and garlic provides a deep, savoury base, while the Cognac and Dijon mustard create a sharp, velvety finish that perfectly complements the tender meat.
Ideal for a special occasion or a weekend treat, this diabetes-friendly recipe focuses on high-quality protein and rich aromatics. Serving the steaks with a side of steamed seasonal greens or roasted root vegetables ensures a complete, balanced meal. The method of basting the beef in herb-infused butter creates a professional, restaurant-standard crust that seals in the juices for a truly succulent result.
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Ingredients for Beef Tenderloin Steaks with Mustard-Cognac Sauce
6 (7- to 230g ) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
45ml canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
120g finely chopped shallots
60g Cognac or brandy
2 tablespoons tawny Port
725ml low-salt chicken broth
2 tablespoons Dijon mustard
How to make Beef Tenderloin Steaks with Mustard-Cognac Sauce
Preheat oven to 121°C. Sprinkle steaks on all sides with salt and pepper. Heat oil in 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 occasionally and basting with pan juices, about 12 minutes for medium-rare.
Transfer steaks to small rimmed baking sheet and keep warm in oven.
Pour contents of skillet into small bowl. Return 45ml drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 240ml , about 12 minutes. Whisk in Dijon mustard, then remaining 45ml cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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