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Beef Medallions with Cognac Sauce

Serve Cabernet Sauvignon with the steaks.

Ingredients

Fresh chives

Instructions

  1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
  2. Add shallots and sauté until tender, about 4 minutes.
  3. Add brown sugar; stir 1 minute.
  4. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  5. Add cream. (Can be made 1 day ahead. Cover; chill.)
  6. Sprinkle steaks with salt and pepper.
  7. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.
  8. Add steaks; cook to desired doneness, about 4 minutes per side for rare.
  9. Transfer steaks to plates.
  10. Add sauce to skillet; bring to boil, scraping up any browned bits.
  11. Season to taste with salt and pepper.
  12. Slice steaks; fan slices on plates.
  13. Top with sauce and garnish with chives.

Serves 2.

From the kitchen of Martin James – Copenhagen, Denmark


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