From the kitchen of Martin James Copenhagen, Denmark

Serve Cabernet Sauvignon with the steaks.

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

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and saut?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.

Serves 2.