Beef Medallions with Cognac Sauce

Name: Beef Medallions with Cognac Sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 serving(s)
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

Submitted by Normaone

"This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company."

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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

Oh La La!! I had to do a little remodeling, out of shallots wo I used valdalia onions. Since I had left over flat iron steak, we used this sauce as a topper. It was delish. We'll certainly keep this sauce in mind next time we have steak.

BakinBaby
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!!!!!!

ex-NYU 2L
My husband made this for our anniversary dinner on New Year's Eve, it was absolutely divine! Thank's for a keeper.

Kats Meow
I served the sauce over filet mignon. The taste was fantastic and the presentation was beautiful! Thanks for the recipe

4TheLuvofWine
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!

Daymented