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Beef Medallions with Cognac Sauce

published: November 19th 2008
source: Lesa Jackson

Serves: 2
2 tablespoons unsalted butter
¼ cup chopped shallots
1 teaspoon brown sugar
1 cup canned low-salt chicken broth
½ cup canned beef broth
½ cup Cognac or brandy
¼ cup whipping cream
2 - 4 to 5 - ounce beef tenderloin steaks (each about 1 inch thick)
Fresh Chives
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
Sprinkle steaks with fresh ground 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 a 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. Serve Cabernet Sauvignon with the steaks.