Ingredients Jump to Instructions ↓

  1. 2 tablespoons melted butter

  2. 1/4 cup chopped shallots

  3. 1 cup canned low-salt chicken broth

  4. 1/2 cup canned beef froth

  5. 1/2 cup cogneac or brandy

  6. 1/4 cup whipping cream

  7. 1 teaspoon packed brown sugar

  8. 2 beef tenderloin steaks -- (4-5 ounce) each 1 -- -inch thick fresh chives

Instructions Jump to Ingredients ↑

  1. Preparation : 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.) Sprinkle steaks with salt and pepper. Melt 1 talespoon 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.


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