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.

Contributor: Bon Appetit

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

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
>

On Sat, 31 May 2008 19:41:44 -0700, Terry Pulliam Burd
> wrote:

>Just made this for the first time for dinner tonight and it was
>*amazing*
>
> Title: Beef Medallions With Cognac Sauce

I have a similar recipe for peppercorn encrusted beef tenderloin with
brandied cream sauce.

I made it once as per the recipe, but the next time I wanted to have
it I didn't have any brandy and was too cheap to buy any. So I used
ordinary sweet sherry.

It was fantastic - even better than with the brandy.

Jo Anne

"Terry Pulliam Burd" > wrote in message
...
> 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.
>
> Contributor: Bon Appetit
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"


Very nice - I have a question. It seems to me the brown sugar and cognac
would leave a sweetness, yes? Is there enough salt in the broth to overcome
or balance the sweet?

Thanks


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> Very nice - I have a question. It seems to me the brown sugar and
> cognac would leave a sweetness, yes? Is there enough salt in the
> broth to overcome or balance the sweet?
>
> Thanks
>
>
>

I've done a similar sauce (without the sugar) and it was fine. I believe
the unsugared sauce is in Julia Child's first cookbook. The volume 1 of
french cooking. The true name of the cookbook escapes me due to a brain
fart. And I'm too lazy to go find and read the title off of the book in
the next room.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 080531-1, 05/31/2008
Tested on: 6/2/2008 11:33:15 AM
avast! - copyright (c) 1988-2008 ALWIL Software.
http://www.avast.com

"hahabogus" > wrote in message
...
> "Dimitri" > wrote in
> :
>
>>
>> Very nice - I have a question. It seems to me the brown sugar and
>> cognac would leave a sweetness, yes? Is there enough salt in the
>> broth to overcome or balance the sweet?
>>
>> Thanks
>>
>>
>>
>
> I've done a similar sauce (without the sugar) and it was fine. I believe
> the unsugared sauce is in Julia Child's first cookbook. The volume 1 of
> french cooking. The true name of the cookbook escapes me due to a brain
> fart. And I'm too lazy to go find and read the title off of the book in
> the next room.
>
> The house of the burning beet-Alan

Her first Mastering the Art of French Cooking

A many year process.


--
Old Scoundrel

(AKA Dimitri)

On Mon, 2 Jun 2008 09:16:50 -0700, "Dimitri" >
wrote:

>Very nice - I have a question. It seems to me the brown sugar and cognac
>would leave a sweetness, yes?

Try the recipe...report back.

On Mon, 02 Jun 2008 16:29:47 GMT, hahabogus > wrote:

>I've done a similar sauce (without the sugar) and it was fine. I believe
>the unsugared sauce is in Julia Child's first cookbook. The volume 1 of
>french cooking. The true name of the cookbook escapes me due to a brain
>fart. And I'm too lazy to go find and read the title off of the book in
>the next room.

When you figure it out, give us a holler.

sf - too "settled in" to get up
..... and whose "Mastering the Art of French Cooking" is on a shelf
within eyeshot, only 6 feet away from the computer.

I WIN! LOL

--
See return address to reply by email
remove the smile first

On Mon, 2 Jun 2008 09:16:50 -0700, "Dimitri" >
fired up random neurons and synapses to opine:

>Very nice - I have a question. It seems to me the brown sugar and cognac
>would leave a sweetness, yes? Is there enough salt in the broth to overcome
>or balance the sweet?

Dear Old Scoundrel*:

I would suggest, aulde bean, that you try the recipe as written and
then tweak it to taste. I am a salt-a-holic, so cannot speak to the
salt/sweet issue. Nothing is EVER salty enough to suit me.

Thank GOD for good genes,
Terry "Squeaks" Pulliam Burd

*I don't believe I've seen a $$$ royalty for your new nomenclature...

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

sf wrote:
> On Mon, 02 Jun 2008 16:29:47 GMT, hahabogus > wrote:
>
>> I've done a similar sauce (without the sugar) and it was fine. I believe
>> the unsugared sauce is in Julia Child's first cookbook. The volume 1 of
>> french cooking. The true name of the cookbook escapes me due to a brain
>> fart. And I'm too lazy to go find and read the title off of the book in
>> the next room.
>
> When you figure it out, give us a holler.
>
> sf - too "settled in" to get up
> .... and whose "Mastering the Art of French Cooking" is on a shelf
> within eyeshot, only 6 feet away from the computer.
>
> I WIN! LOL
>
I am currently in the same room as that book, but my French cookbooks
are buried behind other books, cat food, etc.

--
Jean B.

On Mon, 02 Jun 2008 21:01:16 -0700, Terry Pulliam Burd
> wrote:

>Nothing is EVER salty enough to suit me.

Never say never, m'dear.... not even McDonald's fries? Try those
after some teenager has dumped a boatload of salt on them.

--
See return address to reply by email
remove the smile first

"Terry Pulliam Burd" > wrote in message
news
> On Mon, 2 Jun 2008 09:16:50 -0700, "Dimitri" >
> fired up random neurons and synapses to opine:
>
>>Very nice - I have a question. It seems to me the brown sugar and cognac
>>would leave a sweetness, yes? Is there enough salt in the broth to
>>overcome
>>or balance the sweet?
>
> Dear Old Scoundrel*:
>
> I would suggest, aulde bean, that you try the recipe as written and
> then tweak it to taste. I am a salt-a-holic, so cannot speak to the
> salt/sweet issue. Nothing is EVER salty enough to suit me.


yes Dear.


--
Old Scoundrel

(AKA Dimitri)

On Tue, 03 Jun 2008 06:34:48 -0700, sf <.> fired up random neurons and
synapses to opine:

>On Mon, 02 Jun 2008 21:01:16 -0700, Terry Pulliam Burd
> wrote:
>
>>Nothing is EVER salty enough to suit me.
>
>Never say never, m'dear.... not even McDonald's fries? Try those
>after some teenager has dumped a boatload of salt on them.

McDonald's fries? My dear, there are some levels to which even *I*
will not stoop! Can't stand anything McDonald's, although I will
admit, just between the two of us, that I like Toxic Hell's
encheritos, but one every 6 months or so will do me. And I refuse to
admit even to *you* that I occasionally jones for an Arby's regular
roast beef sandwich... <g>

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Wed, 04 Jun 2008 18:20:41 -0700, Terry Pulliam Burd
> wrote:

>On Tue, 03 Jun 2008 06:34:48 -0700, sf <.> fired up random neurons and
>synapses to opine:
>
>>On Mon, 02 Jun 2008 21:01:16 -0700, Terry Pulliam Burd
> wrote:
>>
>>>Nothing is EVER salty enough to suit me.
>>
>>Never say never, m'dear.... not even McDonald's fries? Try those
>>after some teenager has dumped a boatload of salt on them.
>
>McDonald's fries? My dear, there are some levels to which even *I*
>will not stoop! Can't stand anything McDonald's, although I will
>admit, just between the two of us, that I like Toxic Hell's
>encheritos, but one every 6 months or so will do me. And I refuse to
>admit even to *you* that I occasionally jones for an Arby's regular
>roast beef sandwich... <g>
>
>Terry "Squeaks" Pulliam Burd


--
See return address to reply by email
remove the smile first

Terry Pulliam Burd wrote:
> On Tue, 03 Jun 2008 06:34:48 -0700, sf <.> fired up random neurons and
> synapses to opine:
>
>> On Mon, 02 Jun 2008 21:01:16 -0700, Terry Pulliam Burd
>> > wrote:
>>
>>> Nothing is EVER salty enough to suit me.
>> Never say never, m'dear.... not even McDonald's fries? Try those
>> after some teenager has dumped a boatload of salt on them.
>
> McDonald's fries? My dear, there are some levels to which even *I*
> will not stoop! Can't stand anything McDonald's, although I will
> admit, just between the two of us, that I like Toxic Hell's
> encheritos, but one every 6 months or so will do me. And I refuse to
> admit even to *you* that I occasionally jones for an Arby's regular
> roast beef sandwich... <g>

Heh. My not-so-secret shame is KFC honey-barbecued wings (NOT the
boneless ones) with lots of their cole slaw on the side.

Serene

On Wed, 04 Jun 2008 18:20:41 -0700, Terry Pulliam Burd
> wrote:

>On Tue, 03 Jun 2008 06:34:48 -0700, sf <.> fired up random neurons and
>synapses to opine:
>
>>On Mon, 02 Jun 2008 21:01:16 -0700, Terry Pulliam Burd
> wrote:
>>
>>>Nothing is EVER salty enough to suit me.
>>
>>Never say never, m'dear.... not even McDonald's fries? Try those
>>after some teenager has dumped a boatload of salt on them.
>
>McDonald's fries? My dear, there are some levels to which even *I*
>will not stoop! Can't stand anything McDonald's, although I will
>admit, just between the two of us, that I like Toxic Hell's
>encheritos, but one every 6 months or so will do me. And I refuse to
>admit even to *you* that I occasionally jones for an Arby's regular
>roast beef sandwich... <g>
>
OK, as long as we're not telling.... you haven't that I require a
Quarter Pounder on a quarterly basis. I love In N Out burgers, but
their fries just don't do it for me.

--
See return address to reply by email
remove the smile first

Terry Pulliam Burd > wrote in
:

> And I refuse to
> admit even to *you* that I occasionally jones for an Arby's regular
> roast beef sandwich... <g>
>

I lean towards their Philly beef sandwich myself. Hate their curly fries
though.

--

The house of the burning beet-Alan

sf wrote:

> OK, as long as we're not telling.... you haven't that I require a
> Quarter Pounder on a quarterly basis. I love In N Out burgers, but
> their fries just don't do it for me.

While traveling, I recently had a hamburger one morning from a chain
called "Steak and Shake".....all I can say is good thing they're not
located near me. It was WONDERFUL.

On Thu, 05 Jun 2008 06:34:18 -0400, Goomba >
wrote:

>sf wrote:
>
>> OK, as long as we're not telling.... I require a Quarter Pounder on
>> a quarterly basis. I love In N Out burgers, but their fries just
>> don't do it for me.
>
>While traveling, I recently had a hamburger one morning from a chain
>called "Steak and Shake".....all I can say is good thing they're not
>located near me. It was WONDERFUL.

Have you heard of a place called Sliders? Apparently it's a chain
too. Flame broiled burgers, a salad bar of toppings and inexpensive.
Well worth the money.

--
See return address to reply by email
remove the smile first

Goomba wrote:

> sf wrote:
>
> > OK, as long as we're not telling.... you haven't that I require a
> > Quarter Pounder on a quarterly basis. I love In N Out burgers, but
> > their fries just don't do it for me.
>
> While traveling, I recently had a hamburger one morning from a chain
> called "Steak and Shake".....all I can say is good thing they're not
> located near me. It was WONDERFUL.


Ah, a Midwestern staple, they are indeed very good...for a chain you can't
go wrong with most any of their offerings...

IIRC they were one of the first chains, going back many decades...almost as
venerable as White Castle I think.

A decade or so ago when I used to drive with friends between Chicago and St.
Louis (one of the most soul - numbingly BORING rides one can endure) we used
to stop at the S+S's along the way, it made the journey fairly enjoyable...

I would LOVE to have an outlet in my Chicago nabe, the norm here is
Thai/Asian, Mexican...we need a good BURGER place...!!!

--
Best
Greg

On Wed, 04 Jun 2008 18:20:41 -0700, Terry Pulliam Burd
> wrote:

>McDonald's fries? My dear, there are some levels to which even *I*
>will not stoop! Can't stand anything McDonald's, although I will
>admit, just between the two of us, that I like Toxic Hell's
>encheritos, but one every 6 months or so will do me. And I refuse to
>admit even to *you* that I occasionally jones for an Arby's regular
>roast beef sandwich... <g>
>
>Terry "Squeaks" Pulliam Burd

i like an arby's fake roast beef every now and then, though i can't
say why. maybe it's the fake horseradish sauce.

mcdougal's french fries aren't bad when they're hot, but they don't
stay hot enough for very long.

your pal,
blake

On Thu, 05 Jun 2008 16:32:44 GMT, blake murphy
> wrote:

>On Wed, 04 Jun 2008 18:20:41 -0700, Terry Pulliam Burd
> wrote:
>
>>McDonald's fries? My dear, there are some levels to which even *I*
>>will not stoop! Can't stand anything McDonald's, although I will
>>admit, just between the two of us, that I like Toxic Hell's
>>encheritos, but one every 6 months or so will do me. And I refuse to
>>admit even to *you* that I occasionally jones for an Arby's regular
>>roast beef sandwich... <g>
>>
>>Terry "Squeaks" Pulliam Burd
>
>i like an arby's fake roast beef every now and then, though i can't
>say why. maybe it's the fake horseradish sauce.
>
>mcdougal's french fries aren't bad when they're hot, but they don't
>stay hot enough for very long.

The heat does help. Culvers is big in the midwest. They make your
sandwich to order and bring it to your table. The first bite or three
are ok, but by then it's cold and tastes like crap. People love the
place. Not me.

Lou

On Thu, 05 Jun 2008 06:34:18 -0400, Goomba >
fired up random neurons and synapses to opine:

>sf wrote:
>
>> OK, as long as we're not telling.... you haven't that I require a
>> Quarter Pounder on a quarterly basis. I love In N Out burgers, but
>> their fries just don't do it for me.
>
>While traveling, I recently had a hamburger one morning from a chain
>called "Steak and Shake".....all I can say is good thing they're not
>located near me. It was WONDERFUL.

Lived in Indiana for 16 years, and you haven't had a milkshake until
you've had a Steak'n'Shake milkshake. OMG, glorious stuff.

OTOH, when we lived in Miami FL, there was this Amish bakery/farm in
south county that made, among other things, strawberry milkshakes. You
stood there watching them toss the strawberries into the
blender...with your tongue hanging out, drool...it was embarrassing.
My SIL and I later agreed that if you'd taped us while we were
consuming these amazing concoctions, you'd swear you were listening to
a porn flick. MMmmmmmmm.

They also had strawberry pies that were 3" high and other amazing
bakery products, such as a delectable called "dilly bread."

I think I just gained 5 pounds thinking about it.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 5 Jun 2008 10:17:45 -0400, "kilikini"
> wrote:

>I looked Sliders up in Google and there are only 2 restaurants; both in San
>Francisco. It sounds good, though.

I thought Sliders was bigger, sorry. Show me a chain of any sort and
I immediately extrapolate. If you're ever in the area, stop by one -
you won't be sorry.

--
See return address to reply by email
remove the smile first

On Thu, 5 Jun 2008 11:31:33 -0500, "Gregory Morrow"
> wrote:

>I would LOVE to have an outlet in my Chicago nabe, the norm here is
>Thai/Asian, Mexican...we need a good BURGER place...!!!

*Chicago* is lacking a good burger place? What's this world coming
to??? Chicago used to be the home of Kansas City beef (headed for
slaughter, of course).

--
See return address to reply by email
remove the smile first

On Thu, 05 Jun 2008 21:21:02 -0700, Terry Pulliam Burd
> wrote:

>I think I just gained 5 pounds thinking about it.

No, you didn't.... remember: "I'm a picky eater". Repeat the phrase
whenever needed.

--
See return address to reply by email
remove the smile first

On Thu, 05 Jun 2008 16:32:44 GMT, blake murphy
> wrote:

>mcdougal's french fries aren't bad when they're hot, but they don't
>stay hot enough for very long.

They do for me, but really.... what fries stay hot longer than 5
minutes? I can finish them off and have time left over if you give me
5 minutes.

--
See return address to reply by email
remove the smile first

On Thu, 05 Jun 2008 23:21:12 -0700, sf <.> wrote:

>On Thu, 05 Jun 2008 16:32:44 GMT, blake murphy
> wrote:
>
>>mcdougal's french fries aren't bad when they're hot, but they don't
>>stay hot enough for very long.
>
>They do for me, but really.... what fries stay hot longer than 5
>minutes? I can finish them off and have time left over if you give me
>5 minutes.

maybe i should just get the fries and skip the burger.

your pal,
blake

On Thu, 05 Jun 2008 23:16:37 -0700, sf <.> fired up random neurons and
synapses to opine:

>On Thu, 05 Jun 2008 21:21:02 -0700, Terry Pulliam Burd
> wrote:
>
>>I think I just gained 5 pounds thinking about it.
>
>No, you didn't.... remember: "I'm a picky eater". Repeat the phrase
>whenever needed.

Plop one of those bad boy strawberry shakes/pies in front of me and
watch "picky" go out the window!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"