BEEF TENDERLOIN STEAK MEDALLIONS WITH COGNAC SAUCE

By pat1908

STEAK TENDERLOIN MAKES 2
SERVE WITH FINE RED WINE
BUT QUALITY BEEF TENDERLOIN

Ingredients

• 2 Tbsp unsalted butter
• 1/4 cup chopped shallots
• 1 tsp (packed) brown sugar
• 1 cup canned low-salt chicken broth
• 1/2 cup Cognac or brandy
• 1/4 cup shipping cream
• 2 4 to 5-ounce beef tenderloin steaks (each about 1 inch thick)
• Fresh chives

Preparation

Step 1

1. Melt 1 Tbsp 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 ½ cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
2. Sprinkle steaks with salt and pepper. Melt 1 Tbsp butter in 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.