Beef Medallions with Cognac Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve Cabernet Sauvignon with the steaks. 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-ounce beef tenderloin steaks (each about 1 inch thick) |
fresh chives |
Directions:
1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté 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.)
2. 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.
3. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
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