Beef Medallions With Cognac Sauce Recipe

Name: Beef Medallions With Cognac Sauce
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons unsalted butter; 1 shallot, minced; 1 teaspoon brown sugar; 1/4 cup reduced-sodium chicken broth; 1/4 cup beef broth; 1/4 cup Cognac; 2 tablespoons heavy cream; 2 (4 ounce) beef tenderloin steaks, 1 inch thick; 1 tablespoon fresh chives, minced; salt, to taste; freshly ground black pepper, to taste

Indulge in these exquisite Beef Medallions, bathed in a rich and luscious Cognac sauce! This elegant yet surprisingly easy recipe is perfect for impressing dinner guests or enjoying a special night in. Double or triple the recipe to feed a crowd – it's that simple! Tender beef medallions meet a decadent sauce with just the right balance of sweet and savory. Get ready for a flavor explosion!

Prep Time 15 mins

Cook Time 33 mins

Calories 658.3 kcal

Protein 58g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Medallions With Cognac Sauce

2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon brown sugar
1/4 cup reduced-sodium chicken broth
1/4 cup beef broth
1/4 cup Cognac
2 tablespoons heavy cream
2 (4 ounce) beef tenderloin steaks, 1 inch thick
1 tablespoon fresh chives, minced
salt, to taste
freshly ground black pepper, to taste

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How to Make Beef Medallions With Cognac Sauce

Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the shallots and sauté for 4 minutes, until softened.
Stir in the brown sugar and cook for 1 minute more.
Pour in the chicken and beef broth and Cognac. Bring to a simmer and cook, reducing the sauce to 1/2 cup (about 20 minutes).
Stir in the heavy cream. The sauce can be made ahead of time; cover and refrigerate or freeze. Thaw completely before using if frozen.
Season the beef medallions generously with salt and pepper.
Melt the remaining 1 tablespoon of butter in a large nonstick skillet over medium-high heat.
Add the steaks to the hot skillet and cook for 4 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure accuracy.
Remove the steaks from the skillet and let them rest on a plate for 5 minutes before slicing. This allows the juices to redistribute.
Add the prepared Cognac sauce to the skillet and bring to a gentle boil, scraping up any browned bits from the bottom.
Season the sauce with salt and pepper to taste.
Slice the rested steaks and arrange them on plates. Fan the slices for an elegant presentation.
Spoon the sauce generously over the beef medallions.
Garnish with fresh chives and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

Fat

139g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Very Low Carbs Main Dish Beef Dinner Party Holiday Event Picnic Romantic Stove Top Dietary New Years Low Sodium Comfort Food Low Carb Independence Day St Patricks Day Valentines Day Low In Something Meat Steaks Superbowl Taste Mood Savory To Go Equipment Number Of Servings