beef medallions with cognac sauce

How To Make beef medallions with cognac sauce

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