Beef Medallions With Cognac Sauce

• 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

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

unsalted butter, shallot, brown sugar, chicken broth, beef broth, cognac, whipping cream, beef tenderloin, fresh chives

Taken from www.food.com/recipe/beef-medallions-with-cognac-sauce-60362 (may not work)