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Beef Medallions with Cognac Sauce from Bon Appetit Mag. Recipe

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This recipe for Beef Medallions with Cognac Sauce from Bon Appetit Mag. is from The Davis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Can easily double recipe
Serve Cabernet Sauvignon with the steaks.

 

 

 

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