Beef Medallions with Cognac Sauce

Yield: 2 servings

Ingredients

• 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

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.

Notes

Serve Cabernet Sauvignon with the steaks.

Attribution

From the kitchen of Martin James, Copenhagen, Denmark