| | | BEEF MEDALLIONS with PORCINI-COGNAC SAUCE Ingredients 1 tablespoon unsalted butter
1/4 cup chopped shallots
1/2 cup dried porcini mushrooms, reconstituted in hot water for 30 minutes
1/2 teaspoon brown sugar
1/4 cup canned beef broth
1/4 cup Cognac
1/4 cup whipping cream
2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)
Chopped Chives, for garnish Directions - Season steaks. Melt the butter in a 5-Ply Command Performance Gold skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates.
- Add shallots and reconstituted porcini mushrooms to skillet, scraping up any browned bits. Add brown sugar, beef broth and cognac and cook 1 minute. Add cream and cook 3 minutes or until reduced. Slice steaks; fan slices on plates. Top with sauce and garnish with chives.
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