Shelly's Recipe

BEEF MEDALLIONS WITH COGNAC SAUCE

Category: Roasts/Tenderloin - Beef

8 tbsp unsalted butter
1 cup chopped shallots
4 tsp brown sugar, packed
4 cup canned chicken broth
2 cup canned beef broth
1 cup Cognac or brandy
1 cup whipping cream
8 (4 oz) beef tenderloin steaks (each about 1 inch thick)
Fresh chives

Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add shallots and saute until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.) Sprinkle steaks with salt and pepper. Melt 1 tbsp butter in heavy 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. Serves 2.