Beef Medallions With Cognac Sauce

Course : Beef
Serves: 2
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2 tablespoons melted butter
1/4 cup chopped shallots
1 cup canned low-salt chicken broth
1/2 cup canned beef froth
1/2 cup cogneac or brandy
1/4 cup whipping cream
1 teaspoon packed brown sugar
2 fillets beef tenderloin steaks -- (4-5 ounce) each 1 inch thick
1 bunch fresh chives

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.


Nutritional Information:

507 Calories (kcal); 45g Total Fat; (80% calories from fat); 19g Protein; 6g Carbohydrate; 142mg Cholesterol; 179mg Sodium

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