Beef Medallions with Cognac Sauce

READY IN: 33mins
Recipe by Normaone

This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.

Top Review by BakinBaby

Oh La La!! I had to do a little remodeling, out of shallots wo I used valdalia onions. Since I had left over flat iron steak, we used this sauce as a topper. It was delish. We'll certainly keep this sauce in mind next time we have steak.

Ingredients Nutrition


  1. In a medium saucepan, melt 1 tablespoon butter over medium heat.
  2. Add shallots and saute about 4 minutes, until tender.
  3. Add brown sugar and cook, stirring, 1 minute more.
  4. Add the chicken and beef broth and the Cognac.
  5. Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  6. Add cream.
  7. The sauce can be made well in advance, covered and refrigerated or even frozen.
  8. If frozen, thaw before proceeding.
  9. Season steaks.
  10. Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
  11. Add the steaks to the skillet and cook to desired doneness.
  12. For medium rare, cook about 4 minutes per side.
  13. Remove steaks from skillet and place on a plate, keep warm.
  14. Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
  15. Season.
  16. Slice the steaks and fan the slices on plates.
  17. Top with sauce and chives.

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