Beef Medallions With Cognac Sauce - cooking recipe

Ingredients

2 tablespoons unsalted butter
1/4 cup chopped shallot
1 teaspoon brown sugar, packed
1 cup reduced-sodium chicken broth
1/2 cup beef broth
1/2 cup cognac or 1/2 cup brandy
1/4 cup whipping cream
2 (5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

Preparation

In a medium saucepan, melt 1 tablespoon butter over medium heat.
Add shallots and saute about 4 minutes, until tender.
Add brown sugar and cook, stirring, 1 minute more.
Add the chicken and beef broth and the Cognac.
Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
Add cream.
The sauce can be made well in advance, covered and refrigerated or even frozen.
If frozen, thaw before proceeding.
Season steaks.
Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
Add the steaks to the skillet and cook to desired doneness.
For medium rare, cook about 4 minutes per side.
Remove steaks from skillet and place on a plate, keep warm.
Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
Season.
Slice the steaks and fan the slices on plates.
Top with sauce and chives.