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Beef Medallions with Cognac Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.7419
Energy (kCal)463.9667
Carbohydrates (g)19.3677
Total fats (g)34.2677
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan, melt 1 tablespoon butter over medium heat. | 2. Add shallots and saute about 4 minutes, until tender. | 3. Add brown sugar and cook, stirring, 1 minute more. | 4. Add the chicken and beef broth and the Cognac. | 5. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. | 6. Add cream. | 7. The sauce can be made well in advance, covered and refrigerated or even frozen. | 8. If frozen, thaw before proceeding. | 9. Season steaks. | 10. Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat. | 11. Add the steaks to the skillet and cook to desired doneness. | 12. For medium rare, cook about 4 minutes per side. | 13. Remove steaks from skillet and place on a plate, keep warm. | 14. Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks. | 15. Season. | 16. Slice the steaks and fan the slices on plates. | 17. Top with sauce and chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    chicken broth 1 cup reduced sodium - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264
    cognac 1/2 cup - - - -
    whipping cream 1/4 cup 87.6 0.888 0.6509999999999999 9.273
    beef tenderloin steak 2 139.9667 0.0 11.1123 10.2907
    chive - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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