Beef medallions with cognac sauce recipe

Recipe for beef medallions with cognac sauce in our easy beef recipes collection.

Recipe 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 ounces, beef tenderloin steaks, each about 1 inch thick
• Fresh chives

How to make beef medallions with cognac sauce

• 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.

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