Here’s a special, quick and easy dinner that’s perfect for this holiday time. Beef tenderloin medallions cook in under 10 minutes, and the sauce takes only a few more.
Cognac is brandy named for the region in France where the grapes are grown. Brandy is a generic name and you can use any type for this recipe. You don’t need to buy a large bottle. You can buy small bottles or splits (1.5 ounces) of cognac in most liquor stores.
Serve with small French green beans, which are tender and sweet. They can be found in most supermarkets.
- You can use regular green beans if French green beans aren’t available.
- Any type of brandy can be used for the sauce.
- Use a skillet that is just big enough to fit the steak in one layer. A bigger skillet with its larger diameter will cause the sauce to run over the pan and burn.
Beef Tenderloin in Cognac Sauce
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound beef tenderloin cut into 1-inch slices
Olive oil spray
Salt and freshly ground black pepper
2 ounces cognac
1/2 cup fat-free, fat-free, low-salt chicken broth
1 tablespoon Dijon mustard
2 tablespoons heavy cream
2 slices whole wheat baguette
Cut tenderloin into 1-inch slices. Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil spray. Add beef slices. Brown 4 minutes and turn over. Brown the second side 5 minutes for medium-rare. An instant-read meat thermometer should read 145 degrees. Cook 2 to 3 minutes longer for more well done. Divide between 2 dinner plates and sprinkle with salt and pepper to taste.
Add the cognac to the skillet and deglaze the pan by scraping up the brown bits. Cook to reduce the cognac by half and add the chicken broth. Raise the heat to high and reduce the liquid by half, about 2 minutes. Add the mustard and stir well to blend into the sauce. Remove from heat and add the cream. Add salt and pepper to taste. Spoon sauce over tenderloin. Serve with the baguette.
Per serving: 535 calories (33% from fat), 19.7 g fat (8.5 g saturated, 7.6 g monounsaturated), 101 mg cholesterol, 42.6 g protein, 30.6 g carbohydrates, 2.3 g fiber, 483 mg sodium.