Beef Medallions With Cognac Sauce

2
Vicki Butts (lazyme)

By
@lazyme5909

Sounds really good.

From Bon Appetit, February 1999.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    unsalted butter
  • 1/4 c
    shallots, chopped
  • 1 tsp
    brown sugar, packed
  • 1 c
    chicken broth
  • 1/2 c
    beef broth
  • 1/2 c
    cognac
  • 1/4 c
    whipping cream
  • 2 5-oz
    beef tenderloin steaks, 1-inch thick
  • ·
    fresh chives

How to Make Beef Medallions With Cognac Sauce

Step-by-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.
  2. 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.)
  3. 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.
  4. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  5. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

Printable Recipe Card

About Beef Medallions With Cognac Sauce

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



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