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Beef medallions with Cognac sauce from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • shallots
  • beef tenderloin
  • Cognac
  • heavy cream

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Notes about this recipe

  • Delys77 on January 11, 2013

    Pg 378 The technique on this is a little different. You saute shallots and then add the liquids, which are reduced quite a bit. Then once you have finished cooking your steak you add the reduced liquid to the pan and scrape up the fond before dressing the steak. I thought it was odd at first but it worked quite well actually. I did modify the approach for cooking the steak in that I pan fried in a dry skillet a lightly oiled and seasoned 2 inch thick filet, 3 minutes on the first side and then 1 minute on the second side. The steaks then went into a preheated 400 degree oven for about 4 minutes. This yielded a nice rare but not blue steak. I also didn't want to lose any of the juices so I didn't slice the steak, just served with with sauce poured over it. The presentation was lovely, the steak delicious, and the sauce a very good compliment. You might want to enrich with a bit of butter as you cut the butter out from the cooking of the steak and the sauce might need it.

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