Beef Medallions with Garlic Mashed Potatoes

Best meal we have made since getting married!  It was so yummy that I actually cleaned my plate.  I chose to also make green beans and slice up some French bread, but you could add a different veggie and/or leave out the bread...the beef is the star of this meal!

My recommendation is to make the medallion sauce first to allow it to chill (see instructions) while you make the potatoes. You can also make the medallion sauce the night before!  I would also recommend halving the mashed potato recipe, unless you want leftovers.  :)

Garlic Mashed Potatoes with Chives (makes 6 servings) 

Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil

• 2 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
• 1/2 cup whipping cream
• 1/4 cup (1/2 stick) butter
• 2 tablespoons sour cream
• 1/4 cup chopped fresh chives

Instructions: 

Preheat oven to 425°F. 

Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Beef Medallions with Cognac Sauce (makes 2 servings)

Ingredients:

• 2 tablespoons (1/4 stick) unsalted butter 
• 1/4 cup chopped shallots
• 1 teaspoon (packed) brown sugar
• 1 cup canned low-salt chicken broth
• 1/2 cup canned beef broth
• 1/2 cup Cognac or brandy
• 1/4 cup whipping cream

• 2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)

• Fresh chives
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Instructions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté 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 tablespoon butter in heavy medium skillet 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.