Beef Medallions with Cognac Sauce

Total Time
Prep 25 mins
Cook 8 mins

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

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.


Most Helpful

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.

BakinBaby June 09, 2008

This was the centerpiece of one of the best meals I've made. I loved this recipe. I used bourbon instead of cognac (because I thought it might be sweeter). I didn't end up using cornstarch and I am glad I didn't. The sauce, while less like a gravy, seeped into the steak and made for wonderful flavor. Also, my butcher was out of tenderloin, so I actually bought a thick steak for two. It was nice for Valentine's Day but I had to put it in the oven for ten minutes before putting it on the skillet - - and it came out wonderfully. Thank you so much for this recipe!!!!!!

ex-NYU 2L February 16, 2008

My husband made this for our anniversary dinner on New Year's Eve, it was absolutely divine! Thank's for a keeper.

Kats' Meow January 12, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a