Indulge in the exquisite flavors of tender beef medallions elevated by a rich and aromatic cognac sauce. This classic French dish is a symphony of flavors, with each element contributing to an unforgettable culinary experience. Savor the succulent beef, expertly seared to perfection, complemented by the velvety cognac sauce that adds depth and complexity. Accompanied by a medley of sautéed mushrooms and a garnish of fresh herbs, beef medallions with cognac sauce transcend ordinary meals, making it an ideal choice for special occasions or a delightful treat for the senses. Alongside this main course, discover a collection of delectable recipes that round out your culinary journey. From the refreshing simplicity of a classic Caesar salad to the sweet and tangy notes of a honey-mustard sauce, each recipe adds a unique layer of flavor to your dining experience.
Here are our top 6 tried and tested recipes!
BEEF MEDALLIONS WITH COGNAC SAUCE
This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.
Provided by Normaone
Categories Steak
Time 33m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium heat.
- Add shallots and saute about 4 minutes, until tender.
- Add brown sugar and cook, stirring, 1 minute more.
- Add the chicken and beef broth and the Cognac.
- Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
- Add cream.
- The sauce can be made well in advance, covered and refrigerated or even frozen.
- If frozen, thaw before proceeding.
- Season steaks.
- Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
- Add the steaks to the skillet and cook to desired doneness.
- For medium rare, cook about 4 minutes per side.
- Remove steaks from skillet and place on a plate, keep warm.
- Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
- Season.
- Slice the steaks and fan the slices on plates.
- Top with sauce and chives.
Nutrition Facts : Calories 658.3, Fat 56.8, SaturatedFat 27.8, Cholesterol 172.1, Sodium 263.4, Carbohydrate 7.9, Sugar 2.4, Protein 29.3
BEEF MEDALLIONS WITH COGNAC SAUCE
Sounds really good. From Bon Appetit, February 1999.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 50m
Number Of Ingredients 9
Steps:
- 1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute.
- 2. 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.)
- 3. 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.
- 4. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- 5. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
BEEF MEDALLIONS WITH COGNAC SAUCE
Serve with Cabernet Sauvignon. From Bon Appetit, Feb 1999
Provided by Vicki Butts (lazyme)
Categories Beef
Time 45m
Number Of Ingredients 9
Steps:
- 1. 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.)
- 2. 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.
- 3. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
BEEF MEDALLIONS WITH COGNAC SAUCE
Categories Beef Sauté Valentine's Day Low Carb Wheat/Gluten-Free Dinner Beef Tenderloin Brandy Cognac/Armagnac Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté 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 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.
BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
FILET MIGNON WITH COGNAC SAUCE
Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.
Provided by jovigirl
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
- Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
- Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.
Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9
Tips:
- To ensure the beef medallions cook evenly, make sure they are all of a similar thickness. If necessary, use a meat mallet to pound them to an even thickness.
- To prevent the sauce from curdling, whisk constantly while adding the cream.
- If you don't have cognac, you can substitute brandy or dry white wine.
- For a richer sauce, use heavy cream instead of milk.
- Serve the beef medallions immediately with the cognac sauce, mashed potatoes, and your favorite vegetables.
Conclusion:
This recipe for beef medallions with cognac sauce is a classic for a reason. It's simple to make, yet elegant and delicious. The beef medallions are tender and flavorful, while the cognac sauce is rich and creamy. This dish is perfect for a special occasion dinner or a romantic meal for two. With just a few simple ingredients, you can create a memorable meal that will impress your guests. So next time you're looking for a special dish to serve, give this recipe a try. You won't be disappointed.
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