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For the Beef:
4 beef tenderloin steaks (about 2 lb. total)
Kosher salt and freshly ground black pepper
2 Tbs. olive oil, canola oil, or peanut oil
For the Herb-Mustard Sauce:
3 Tbs. Cognac
1 cup homemade or low-salt beef or chicken broth
2 Tbs. heavy cream
1-1/2 Tbs. whole-grain mustard
2 Tbs. thinly sliced chives
1 tsp. chopped fresh thyme
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1st Keep
 CapeCodBarbie
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