Beef Medallions in Cognac Sauce
Main Dishes • French
Description
This meat pairs perfectly with Cabernet Sauvignon.
Ingredients
- Butter 2 tablespoons
- Shallot 0 oz
- Brown Sugar 1 teaspoon
- Chicken Broth 1 cup
- Cognac ½ cup
- Campbell's Beef Broth ½ cup
- Heavy cream 0 fl oz
- Chives to taste
- Veal Tenderloin 10 oz
Step-by-Step Guide
Step 1
Melt 1 tablespoon of butter in a skillet over medium heat. Add finely chopped shallot and sauté until soft, about 4 minutes. Add brown sugar and stir for 1 minute. Add both broths and cognac, bring to a boil, and cook until the volume reduces to ½ cup, about 20 minutes. Then stir in the cream.
Step 2
Cut the meat into 2 steaks. Season with salt and pepper. Melt 1 tablespoon of butter in a skillet over medium heat. Place the meat in the skillet and cook for 4 minutes on each side, then transfer to plates. Bring the sauce to a boil, season with salt and pepper.
Step 3
Cut the meat into small pieces, drizzle with sauce, sprinkle with chopped chives, and serve.
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