Beef Medallions With Cognac Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Beef Medallions with Cognac Sauce

Vicki Butts (lazyme)


Serve with Cabernet Sauvignon.

From Bon Appetit, Feb 1999

pinch tips: How to Freeze Fish, Meat & Poultry


 Be the First




10 Min


35 Min


Stove Top


2 Tbsp
unsalted butter (1/4 stick)
1/4 c
shallots, chopped
1 tsp
brown sugar, packed
1 c
low-salt chicken broth, canned
1/2 c
beef broth, canned
1/2 c
cognac or brandy
1/4 c
whipping cream
2 4-5-oz
beef tenderloin steaks (each about 1-inch thick)
fresh chives

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French