Busters Recipes

Beef Steak with Cognac Sauce
  
  2 tbsps. melted butter
1/4 cup chopped shallots
1 cup canned low-salt chicken broth
1/2 cup canned beef froth
1/2 cup cogneac or brandy
1/4 cup whipping cream
1 tsp. packed brown sugar
2 beef tenderloin steaks, 4-5 ounce each 1-inch thick
fresh chives
  
  Melt 1 tbsp. butter in heavy medium saucepan over medium heat. Add shallots and saute until tender, about 4 minutes.
Add brown sugar; stir 1 minute. Add chicken broth, beef broth, and Cognac . Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
Add cream. (can be made 1 day ahead. Cover, chill.) Sprinkle steaks with salt and pepper. Melt 1 tbsp. butter in heavy medium skiller over medium high heat.
Add steaks, cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
Slice steaks, fan slices on plates. Top with sauce and garnish with chives.
Makes 2 servings.

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