Beef medallions with cognac sauce
Beef medallions with cognac sauce recipe in the beef category
Recipe ingredients:
- 2 tablespoons, 1/4 stick, unsalted butter
- 1/4 cup chopped shallots
- 1 teaspoon, packed, brown sugar
- 1 cup canned low salt chicken broth
- 1/2 cup canned beef broth
- 1/2 cup Cognac or brandy
- 1/4 cup whipping cream
- 2, 4 to 5 ounces, beef tenderloin steaks, each about 1 inch thick
- Fresh chives
Recipe method:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
- Add shallots and saute until tender, about 4 minutes.
- Add brown sugar. Stir 1 minute.
- Add chicken broth, beef broth and Cognac.
- Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
- Add cream. Can be made 1 day ahead. Cover. Chill.
- Sprinkle steaks with salt and pepper.
- Melt 1 tablespoon butter in heavy medium skillet over medium high heat.
- Add steaks. Cook to desired doneness, about 4 minutes per side for rare.
- Transfer steaks to plates.
- Add sauce to skillet.
- Bring to boil, scraping up any browned bits.
- Season to taste with salt and pepper.
- Slice steaks. Fan slices on plates.
- Top with sauce and garnish with chives.