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Beef Medallions with Cognac Sauce

Serve Cabernet Sauvignon with the steaks.


  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/4 cup chopped shallots
  • 1 teaspoon (packed) brown sugar
  • 1 cup canned low-salt chicken broth
  • 1/2 cup canned beef broth
  • 1/2 cup Cognac or brandy
  • 1/4 cup whipping cream
  • 2 (4- to 5-ounce) beef tenderloin steaks (each about 1 inch thick)
  • Fresh Chives


  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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