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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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
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) |
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