Beef Medallions With Cognac Sauce Recipe

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Beef Medallions with Cognac Sauce

Vicki Butts (lazyme)


Serve with Cabernet Sauvignon.

From Bon Appetit, Feb 1999

☆☆☆☆☆ 0 votes
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


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.)
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.
3Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

About this Recipe

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