Name: Beef Tenderloin Steaks with Mustard-Cognac Sauce
Yield: 6 Servings
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

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