Beef Medallions With Cognac Sauce

1. 1

   In a medium saucepan, melt 1 tablespoon butter over medium heat.

2. 2

   Add shallots and saute about 4 minutes, until tender.

3. 3

   Add brown sugar and cook, stirring, 1 minute more.

4. 4

   Add the chicken and beef broth and the Cognac.

5. 5

   Simmer until sauce is reduced to 1/2 cup, about 20 minutes.

6. 6

   Add cream.

7. 7

   The sauce can be made well in advance, covered and refrigerated or even frozen.

8. 8

   If frozen, thaw before proceeding.

9. 9

   Season steaks.

10. 10

    Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.

11. 11

    Add the steaks to the skillet and cook to desired doneness.

12. 12

    For medium rare, cook about 4 minutes per side.

13. 13

    Remove steaks from skillet and place on a plate, keep warm.

14. 14

    Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.

15. 15

    Season.

16. 16

    Slice the steaks and fan the slices on plates.

17. 17

    Top with sauce and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.