Beef Medallions With Cognac Sauce Recipes

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BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

Provided by Alfred Portale

Categories     Garlic     Mustard     Sauté     Rosemary     Beef Tenderloin     Cognac/Armagnac     Thyme     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
  • Transfer steaks to small rimmed baking sheet and keep warm in oven.
  • Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
  • Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.

Provided by Normaone

Categories     Steak

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup chopped shallot
1 teaspoon brown sugar, packed
1 cup reduced-sodium chicken broth
1/2 cup beef broth
1/2 cup cognac or 1/2 cup brandy
1/4 cup whipping cream
2 (5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium heat.
  • Add shallots and saute about 4 minutes, until tender.
  • Add brown sugar and cook, stirring, 1 minute more.
  • Add the chicken and beef broth and the Cognac.
  • Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  • Add cream.
  • The sauce can be made well in advance, covered and refrigerated or even frozen.
  • If frozen, thaw before proceeding.
  • Season steaks.
  • Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
  • Add the steaks to the skillet and cook to desired doneness.
  • For medium rare, cook about 4 minutes per side.
  • Remove steaks from skillet and place on a plate, keep warm.
  • Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
  • Season.
  • Slice the steaks and fan the slices on plates.
  • Top with sauce and chives.

Nutrition Facts : Calories 658.3, Fat 56.8, SaturatedFat 27.8, Cholesterol 172.1, Sodium 263.4, Carbohydrate 7.9, Sugar 2.4, Protein 29.3

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

Serve with Cabernet Sauvignon. From Bon Appetit, Feb 1999

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 45m

Number Of Ingredients 9

2 Tbsp unsalted butter (1/4 stick)
1/4 c shallots, chopped
1 tsp brown sugar, packed
1 c low-salt chicken broth, canned
1/2 c beef broth, canned
1/2 c cognac or brandy
1/4 c whipping cream
2 4-5-oz beef tenderloin steaks (each about 1-inch thick)
fresh chives

Steps:

  • 1. Melt 1 tablespoon 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.)
  • 2. Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet 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.
  • 3. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

Categories     Beef     Sauté     Valentine's Day     Low Carb     Wheat/Gluten-Free     Dinner     Beef Tenderloin     Brandy     Cognac/Armagnac     Winter     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 teaspoon (packed) brown sugar
1 cup canned low-salt chicken broth
1/2 cup canned beef broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)
Fresh chives

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté 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 tablespoon butter in heavy medium skillet 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.

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions With Cognac Sauce image

Sounds really good. From Bon Appetit, February 1999.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 50m

Number Of Ingredients 9

2 Tbsp unsalted butter
1/4 c shallots, chopped
1 tsp brown sugar, packed
1 c chicken broth
1/2 c beef broth
1/2 c cognac
1/4 c whipping cream
2 5-oz beef tenderloin steaks, 1-inch thick
fresh chives

Steps:

  • 1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute.
  • 2. 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.)
  • 3. Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates.
  • 4. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • 5. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

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