Terry Pulliam Burd wrote:
> Just made this for the first time for dinner tonight and it was
> *amazing*
>
> Title: Beef Medallions With Cognac Sauce
> Categories: meats and poultry
> Yield: 2 servings
>
> 2 tb butter
> 1/4 c shallots; chopped
> 1 ts brown sugar; packed
> 1 c chicken broth
> 1 1/4 c beef broth
> 1/2 c Cognac or brandy
> 1/4 c whipping cream
> 2 4 - 5 oz. beef tenderloins;
> -about 1 inch thick
> fresh chives
>
> Melt 1 T. butter in heavy medium saucepan over medium heat. Add
> shallots and saute until tender, about 4 mins. Add brown sugar; stir 1
> min. Add chicken broth, beef broth and Cognac. Simmer until sauce is
> reduced to 1/2 Cup, about 20 mins. Add cream. (Can be prepared 1 day
> ahead. Cover; chill.)
>
> Sprinkle steaks with salt and pepper. Melt 1 T. butter in heavy medium
> skillet over medium high heat. Add steaks; cook to desired doneness,
> about 4 mins. per side for rare. Transfer steaks to plates. Add sauce
> to skillet; bring to a boil, scraping up any browned bits. Season to
> taste with salt and pepper.
>
> Slice the steaks; fan slices on plates. Top with sauce and garnish
> with chives.
>

Sounds like a keeper!

gloria p
>