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Recipe: beef medallions with brandy sauce
Beef Medallions with Brandy Sauce
From the cooking area of Martin James? Copenhagen, Denmark
Serve Cabernet Sauvignon with the steaks.
2 tablespoons (1/4 stick) unsalted butter
1/4 mug cut shallots
1 tsp (jam-packed) brownish sugar
1 mug tinned low-salt hen brew
1/2 cup canned beef brew
1/2 mug Brandy or brandy
1/4 mug whipping cream
2 (4- to 5-ounce) beef tenderloin steaks (each about 1 inch thick).
Fresh chives.
Melt 1 tablespoon butter in hefty tool saucepan over medium warm. Add shallots as well as sauté until tender, about 4 mins. Include brown sugar; mix 1 min. Add chicken brew, beef broth as well as Cognac. Simmer until sauce is minimized to 1/2 cup, concerning 20 mins. Add lotion. (Can be made 1 day ahead. Cover; chill.).
Sprinkle steaks with salt and also pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high warmth. Add steaks; chef to desired doneness, about 4 mins per side for rare. Transfer steaks to plates. Include sauce to frying pan; offer boil, scuffing up any kind of browned little bits. Season to taste with salt and also pepper.
Slice steaks; fan pieces on plates. Top with sauce as well as garnish with chives.
Offers 2.
