Beef Medallions with Cognac Sauce

"This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company."
photo by hepcat1 photo by hepcat1
photo by hepcat1
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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!!!!!!
  3. My husband made this for our anniversary dinner on New Year's Eve, it was absolutely divine! Thank's for a keeper.
  4. I served the sauce over filet mignon. The taste was fantastic and the presentation was beautiful! Thanks for the recipe
  5. As soon as we sat down and started eating, I exclaimed "I think this is one of my favorite meals. EVER." Oh MAN is this ever good! We added cornstarch (thanks, Kristy) and made a lot more sauce, which we drizzled over mashed potatoes. We also subbed green onions for the chives. High rotation for special occasions! Thanks!



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