Beef
Steak
with
Cognac
Sauce
-
serves
2
2
tbsp
melted
butter
1/4
cup
chopped
shallots
1
cup
canned
low-salt
chicken
broth
1/2
cup
canned
beef
froth
1/2
cup
cogneac
or
brandy
1/4
cup
whipping
cream
1
tsp
packed
brown
sugar
2
beef
tenderloin
steaks,
4-5
ounce
each
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
skiller
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.
Submitted By (Miki)
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