Beef Medallions with Cognac Sauce

• 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

1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
2. Add shallots and saute until tender, about 4 minutes.
3. Add brown sugar; stir 1 minute.
4. Add chicken broth, beef broth and Cognac.
5. Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
6. Add cream.
7. (Can be made 1 day ahead.
8. Cover; chill.)
9. Sprinkle steaks with salt and pepper.
10. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.
11. Add steaks; cook to desired doneness, about 4 minutes per side for rare.
12. Transfer steaks to plates.
13. Add sauce to skillet; bring to boil, scraping up any browned bits.
14. Season to taste with salt and pepper.
15. Slice steaks; fan slices on plates.
16. Top with sauce and garnish with chives.

butter, shallots, brown sugar, chicken broth, beef broth, cognac, whipping cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/beef-medallions-with-cognac-sauce-100654 (may not work)