Beef Medallions with Cognac Sauce Recipe

Bloody Popcorn Recipe

| Halloween

Type: Bloody Popcorn Free Cooking Recipe - Halloween Try this one! Ingredients / Directions Use only food pastenot liquid food coloring sold in the grocery store.2 quarts popped popcorn2 tablespoons melted butterdividedRed food pasteOrange food paste Divide the popcorn between two lar

[ read more ]

Gummi Bears

| Copycat Complete

Cooking receipe to make Gummi Bears under category Copycat Complete. You may find some video clips related to this receipe below.1 small box Jello with sugar (any flavor)7 envelopes unflavored gelatin1/2 cup waterMix in a saucepan until the mixture resembles playdough.Place pan over low heat and sti

[ read more ]

Dry Prawn Curry

| Cyber Kuali

Cooking receipe to make Dry Prawn Curry under category Cyber Kuali. You may find some video clips related to this receipe below.Dry Prawn CurryBy Amy BehIngredients 700g large prawns, clean Spices (combined) 1 1/2 tbsp chilli powder 1 tsp turmeric powder 1/2 tsp cumin powder (jintan putih) 1 tsp cin

[ read more ]

Authentic Japanese Gyoza Japanese cooking recipe

| Japanese

Ingredients 1 (30 sheet) package gyoza wrapper or wonton wrappers 2/3 lb ground pork 1/3 lb cabbage 1 bunch green onion or garlic chives, known in Japanese as nira 1 inch fresh gingerroot, ground 1 garlic clove 2 tablespoons soy sauce 1 tablespoon sake 1 tablespoon sesame seed oil 1 teaspoo

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

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.

Related Recipe