Medallions of Beef in Cognac Cream

Medallions Of Beef In Cognac Cream

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Lynette !


Perfect recipe for a special occasion!


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5 Min
15 Min
Stove Top


  • 4
    4 ounce beef tenderloin steaks
  • ·
  • ·
    cracked pepper
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 2
    shallots, chopped
  • 1/4 c
  • 1/2 c
    whipping cream

How to Make Medallions of Beef in Cognac Cream


  1. Sprinkle beef tenderloin steaks with salt and cracked pepper.
  2. Combine olive oil and butter in a large skillet, and cook over medium heat until the butter melts. Add steaks to mixture in skillet,, and cook 5 minutes on each side. Remove steaks to a serving platter, and keep warm.
  3. Drain the drippings from the skillet, reserving 2 tablespoons drippings in the skillet. Saute the shallots in drippings until tender. Add cognac, and cook over medium heat, deglazing the skillet by scraping the particles that cling to the bottom. Gradually stir in the whipping cream and cook until thoroughly heated. Pour the sauce over the steaks. Garnish with parsley if desired.

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About Medallions of Beef in Cognac Cream

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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