Beef Medallions with Cognac Sauce From the kitchen of Martin James – Copenhagen, Denmark
Serve Cabernet Sauvignon with the steaks.
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-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 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.
