By: Chef Richard Category: Main Dish / Beef Makes: 2 servings
Serve the steaks with smashed Yukon Gold potatoes and glasses of Cabernet Sauvignon.
2 tablespoons (¼ stick) unsalted butter, divided
¼ cup chopped shallots
1 teaspoon (packed) dark brown sugar
1 cup low-salt chicken broth
½ cup beef broth
½ cup Cognac or brandy
¼ cup heavy whipping cream
2 4-to 5-ounce beef tenderloin steaks (each about 1-inch thick)
Melt 1 tablespoon butter in heavy medium sauce pan 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. Whisk in cream. Do Ahead: Can be made 1 day ahead. Cover; chill.
Sprinkle steaks with salt and pepper. Melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up browned bits. Season to taste with salt and pepper. Slice steaks; fan slices on plates. Top with sauce.