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