Instructions

1. Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about two minutes. Stir in the broth and cognac, scraping up any browned bits, and simmer until thickened, about five minutes. Stir in the mustard and lemon juice and any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stirring the tarragon and season with salt and pepper to taste. Spoon sauce over steaks or chops before serving.