Real Recipes From Real Home Cooks ®

beef medallions with cognac sauce

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Serve with Cabernet Sauvignon. From Bon Appetit, Feb 1999

yield 2 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For beef medallions with cognac sauce

  • 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

How To Make beef medallions with cognac sauce

  • 1
    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.)
  • 2
    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.
  • 3
    Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

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