Beef Medallions with Cognac Sauce

In the need of a dinner at home just for the two of you?  Set the tone for romance with a quick-to-prepare beef tenderloin topped with a luscious Cognac sauce.  Also, its easy enough to double or triple this recipe for the entire family.

Size: 2 servings

Ingredients:
2 tbsp (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 tsp (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 4-5 oz beef tenderloin steaks (each about 1" thick)
Fresh chives

Directions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat.  Add shallots and saute 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.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

Subscribe!

Sign up for our email newsletter
You Might Like...
November 24, 2014

Butterscotch Drop Scones

July 25, 2016

12 Days of Digging In