Beef Medallions with Cognac Sauce

Name: Beef Medallions with Cognac Sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons unsalted butter; 1/4 cup chopped shallot; 1 teaspoon brown sugar, packed; 1 cup reduced-sodium chicken broth; 1/2 cup beef broth; 1/2 cup cognac or 1/2 cup brandy; 1/4 cup whipping cream; 2 (5 ounce) beef tenderloin steaks, about 1 inch thick; fresh chives

(6)

Recipe by Normaone

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

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READY IN: 33mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons unsalted butter
¹⁄₄

cup chopped shallot
1

teaspoon brown sugar, packed
1

cup reduced-sodium chicken broth
¹⁄₂

cup beef broth
¹⁄₂

cup cognac or 1/2 cup brandy
¹⁄₄

cup whipping cream
2

(5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

DIRECTIONS

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.