beef medallions with cognac sauce
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Serve with Cabernet Sauvignon. From Bon Appetit, Feb 1999
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yield
2 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For beef medallions with cognac sauce
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2 Tbspunsalted butter (1/4 stick)
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1/4 cshallots, chopped
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1 tspbrown sugar, packed
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1 clow-salt chicken broth, canned
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1/2 cbeef broth, canned
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1/2 ccognac or brandy
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1/4 cwhipping cream
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2 4-5-ozbeef tenderloin steaks (each about 1-inch thick)
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fresh chives
How To Make beef medallions with cognac sauce
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1Melt 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.)
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2Sprinkle 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.
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3Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
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