Great Recipes From Our Master Chefs
Lucky us, we've never had friends who live so close and cook
so well... here's what's for dinner tonight!
Beef with Cognac Sauce
The quintessential meat-lovers dish!
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup chopped shallots
- 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
Melt 1 tablespoon butter in heavy medium saucepan over medium
heat. Add shallots and sauté until tender, about 4 minutes.
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 tablespoon butter
in heavy medium skillet 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. Serves 2.
(This one's thanks to Sona. Check back
to see if we can get Chico to part with some of his gourmet
recipes!)
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