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Epicurious

Beef Medallions with Cognac Sauce

4.4

(105)

Serve Cabernet Sauvignon with the steaks.

Recipe information

  • Yield

    Serves 2

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

Preparation

  1. Step 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.)

    Step 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.

    Step 3

    Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

TagsCognacBrandyAlcoholBeveragesBeef TenderloinBeefMeatMainDinnerGluten FreeNut FreeEasySauteBon Appétit
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