Beef Medallions with Cognac Sauce

Recipe by Normaone
READY IN: 33mins




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