Instructions:
Prepare the Steaks:
Pat the beef tenderloin steaks dry with paper towels.
Season both sides of the steaks generously with salt and pepper.
Sear the Steaks:
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned steaks to the skillet and sear for 3-4 minutes on each side for medium-rare (adjust cooking time based on desired doneness).
Once done, remove the steaks from the skillet and set aside, keeping them warm.
Prepare the Sauce:
In the same skillet, add the butter and let it melt.
Add the finely chopped shallot and minced garlic to the skillet, sautéing until softened and fragrant (about 2-3 minutes).
Carefully pour in the cognac or brandy to deglaze the pan, allowing it to simmer for a moment.
Stir in the beef stock, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly.
Finally, stir in the heavy cream and continue to simmer until the sauce thickens to your desired consistency (about 2-3 minutes).
Serve:
Plate the seared steaks on serving plates.
Spoon the rich sauce generously over each steak, ensuring they are well-coated.
Garnish with finely chopped parsley for a touch of freshness.
Serve immediately, accompanied by your favorite sides such as mashed potatoes or steamed vegetables.
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