Beef Medallions with Cognac Sauce Recipe

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Type: Beef Medallions with Cognac Sauce Free Cooking Recipe – Meats

Simply good!

Ingredients / Directions
Serve Cabernet Sauvignon with the steaks.

2 tablespoons (1/4 stick) unsalted butter
1/4 cup(s) chopped shallots
1 teaspoon (packed) brown sugar
1 cup(s) canned low-salt chicken broth
1/2 cup(s) canned beef broth
1/2 cup(s) Cognac or brandy
1/4 cup(s) 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 saut� 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(s)
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.

Serves 2.

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