Beef Medallions with Cognac Sauce

Chef Richard 2 Servings 30 minutes

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.