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Beef Medallions with Cognac Sauce

Ingredients: 1/8 Cup(s) butter 1/4 Cup(s) shallot; chopped 1 Teaspoon(s) brown sugar; packed 1 Cup(s) chicken stock 1/2 Cup(s) beef broth 8 Tablespoon(s) cognac 4 Tablespoon(s) cream (heavy) Directions: Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut 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. Contributor: epicurious.com
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