Beef medallions in cognac sauce
2 servings
30 minutes
Beef medallions in cognac sauce are an exquisite dish of French cuisine, embodying elegance and depth of flavor. It originates from classic recipes of French chefs who aimed to highlight the rich taste of beef with a delicate, velvety sauce. Cognac adds complex aromatic notes to the dish, while the combination of cream and broth creates a harmonious texture. The light sweetness of brown sugar makes the sauce more expressive, and the subtle shallot adds a touch of piquancy. Medallions soaked in this refined sauce become an ideal choice for special dinners. Their presentation with chives not only adds freshness but also makes the dish visually appealing. This recipe pairs perfectly with a glass of good red wine and highlights the art of gastronomy where taste and style unite in perfection.
1
Melt 1 tablespoon of butter in a pan over medium heat. Add finely chopped shallot and sauté until soft for 4 minutes. Add brown sugar and stir for 1 minute. Add both broths and cognac, bring to a boil, and cook until the volume reduces to 0.5 cup, about 20 minutes. Then stir in the cream.
- Butter: 2 tablespoons
- Shallot: 20 g
- Brown sugar: 1 teaspoon
- Chicken broth: 1 glass
- Cognac (brandy): 0.5 glass
- Beef stock: 0.5 glass
- Whipped cream: 50 ml
2
Cut the meat into 2 steaks. Season with salt and pepper. Melt 1 tablespoon of butter in a pan over medium heat. Place the meat and cook for 4 minutes on each side, then transfer to plates. Bring the sauce to a boil, season with salt and pepper.
- Beef tenderloin: 280 g
- Butter: 2 tablespoons
- Chives: to taste
3
Cut the meat into small pieces, drizzle with sauce, sprinkle with chopped chives, and serve.
- Beef tenderloin: 280 g
- Chives: to taste
