Beef Medallions with Cognac Sauce
From the cooking location of Martin James? Copenhagen, Denmark
Serve Cabernet Sauvignon with the steaks.
2 tablespoons (1/4 stick) saltless butter
1/4 cup sliced shallots
1 teaspoon (loaded) 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.
Consist of brown sugar; stir 1 minute. Consist of chicken broth, beef broth and Cognac. Simmer up till sauce is reduced to 1/2 cup, about 20 minutes.
Melt 1 tablespoon butter in heavy medium fry pan over medium-high heat. Consist of steaks; cook to desired doneness, about 4 minutes per side for unusual. Consist of sauce to fry pan; give boil, scraping up any browned bits.
Slice steaks; fan pieces on plates. Leading with sauce and garnish with chives.
Serves 2.
Simmer up till sauce is decreased to 1/2 cup, about 20 minutes. Consist of sauce to frying pan; bring to boil, scraping up any browned bits.
Consist of chicken broth, beef broth and Cognac. Simmer up till sauce is lessened to 1/2 cup, about 20 minutes.
Consist of sauce to frying pan; bring to boil, scraping up any browned bits.
Simmer up till sauce is decreased to 1/2 cup, about 20 minutes. Consist of sauce to frying pan; bring to boil, scraping up any browned bits.
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