beef medallions with cognac sauce

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Sounds really good. From Bon Appetit, February 1999.

(2 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For beef medallions with cognac sauce

  • 2 Tbsp
    unsalted butter
  • 1/4 c
    shallots, chopped
  • 1 tsp
    brown sugar, packed
  • 1 c
    chicken broth
  • 1/2 c
    beef broth
  • 1/2 c
    cognac
  • 1/4 c
    whipping cream
  • 2 5-oz
    beef tenderloin steaks, 1-inch thick
  • fresh chives

How To Make beef medallions with cognac sauce

  • 1
    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.
  • 2
    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.)
  • 3
    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.
  • 4
    Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • 5
    Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

Categories & Tags for Beef Medallions With Cognac Sauce:

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