Beef Medallions with Cognac Sauce

From: BakinBaby

On Jun 9, 2008

Oh La La!! I had to do a little remodeling, out of shallots wo I used valdalia onions. Since I had left over flat iron steak, we used this sauce as a topper. It was delish. We'll certainly keep this sauce in mind next time we have steak.

From: ex-NYU 2L

On Feb 16, 2008

This was the centerpiece of one of the best meals I've made. I loved this recipe. I used bourbon instead of cognac (because I thought it might be sweeter). I didn't end up using cornstarch and I am glad I didn't. The sauce, while less like a gravy, seeped into the steak and made for wonderful flavor. Also, my butcher was out of tenderloin, so I actually bought a thick steak for two. It was nice for Valentine's Day but I had to put it in the oven for ten minutes before putting it on the skillet - - and it came out wonderfully. Thank you so much for this recipe!!!!!!

From: Kats' Meow

On Jan 13, 2007

My husband made this for our anniversary dinner on New Year's Eve, it was absolutely divine! Thank's for a keeper.

From: hepcat

On Jan 15, 2005

This dish was DELICIOUS. Very simple to make and the taste was just fabulous. The sauce has a great taste but really lets the flavor of the meat shine through. Don't substitue for a lesser cut of meat! The only slight markdown I could give this recipe would be for the thinness of the sauce, but it really didn't matter much, I just prefer a thicker sauce. Next time I am going to try a little corn starch to see if it can be thickened up a bit. I also used a very good cognac, and am curious to see what it would be like with a cheaper choice, which is what I'll try next time to compare. I will absolutely make this meal again and again. Thanks, Normaone, for sharing this great recipe!