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    You are in: Home / Recipes / Beef Medallions with Cognac Sauce Recipe
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    Beef Medallions with Cognac Sauce

    Beef Medallions with Cognac Sauce. Photo by hepcat1

    1/1 Photo of Beef Medallions with Cognac Sauce

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    25 mins

    8 mins

    Normaone's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 09, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 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!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2007


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Beef Medallions with Cognac Sauce

    Serving Size: 1 (590 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 658.3
    Calories from Fat 511
    Total Fat 56.8 g
    Saturated Fat 27.8 g
    Cholesterol 172.1 mg
    Sodium 263.4 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.0 g
    Sugars 2.4 g
    Protein 29.2 g

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