Beef Medallions With Cognac Sauce

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 in a medium saucepan, melt 1 tablespoon butter over medium heat.
• 2 add shallots and saute about 4 minutes, until tender.
• 3 add brown sugar and cook, stirring, 1 minute more.
• 4 add the chicken and beef broth and the cognac.
• 5 simmer until sauce is reduced to 1/2 cup, about 20 minutes.
• 6 add cream.
• 7 the sauce can be made well in advance, covered and refrigerated or even frozen.
• 8 if frozen, thaw before proceeding.
• 9 season steaks.
• 10 melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
• 11 add the steaks to the skillet and cook to desired doneness.
• 12 for medium rare, cook about 4 minutes per side.
• 13 remove steaks from skillet and place on a plate, keep warm.
• 14 add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
• 15 season.
• 16 slice the steaks and fan the slices on plates.
• 17 top with sauce and chives.