Ingredients: 2 tbsp melted butter 1/4 cup chopped shallots 1 cup canned low-salt chicken broth 1/2 cup canned beef froth 1/2 cup cogneac or brandy 1/4 cup whipping cream 1 tsp packed brown sugar 2 beef tenderloin steaks, 4-5 ounce each 1-inch thick Fresh chives Directions:1. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add shallots and saute until tender, about 4 minutes. 2. 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. 3. Add cream. (can be made 1 day ahead. Cover, chill.) Sprinkle steaks with salt and pepper. Melt 1 tbsp butter in heavy medium skiller over medium high heat. 4. 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. 5. Slice steaks, fan slices on plates. Top with sauce and garnish with chives. |