Beef Medallions with Cognac Sauce
photo by hepcat1
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 tablespoons unsalted butter
- 1⁄4 cup chopped shallot
- 1 teaspoon brown sugar, packed
- 1 cup reduced-sodium chicken broth
- 1⁄2 cup beef broth
- 1⁄2 cup cognac or 1/2 cup brandy
- 1⁄4 cup whipping cream
- 2 (5 ounce) beef tenderloin steaks, about 1 inch thick
- fresh chives
directions
- In a medium saucepan, melt 1 tablespoon butter over medium heat.
- Add shallots and saute about 4 minutes, until tender.
- Add brown sugar and cook, stirring, 1 minute more.
- Add the chicken and beef broth and the Cognac.
- Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
- Add cream.
- The sauce can be made well in advance, covered and refrigerated or even frozen.
- If frozen, thaw before proceeding.
- Season steaks.
- Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
- Add the steaks to the skillet and cook to desired doneness.
- For medium rare, cook about 4 minutes per side.
- Remove steaks from skillet and place on a plate, keep warm.
- Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
- Season.
- Slice the steaks and fan the slices on plates.
- Top with sauce and chives.
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Reviews
-
This was the centerpiece of one of the best meals I've made. I loved this recipe. I used bourbon instead of cognac (because I thought it might be sweeter). I didn't end up using cornstarch and I am glad I didn't. The sauce, while less like a gravy, seeped into the steak and made for wonderful flavor. Also, my butcher was out of tenderloin, so I actually bought a thick steak for two. It was nice for Valentine's Day but I had to put it in the oven for ten minutes before putting it on the skillet - - and it came out wonderfully. Thank you so much for this recipe!!!!!!
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As soon as we sat down and started eating, I exclaimed "I think this is one of my favorite meals. EVER." Oh MAN is this ever good! We added cornstarch (thanks, Kristy) and made a lot more sauce, which we drizzled over mashed potatoes. We also subbed green onions for the chives. High rotation for special occasions! Thanks!
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0