Preparation / 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 talespoon butter in heavy medium skiller 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.