Beef medallions in red wine sauce *jb
4 Servnigs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef (1 1/2-lb) tenderloin | |
| 4 | tablespoons | (1/2 stick) butter |
| 4 | larges | Garlic cloves, chopped |
| 3 | larges | Shallots, chopped (about 2/3 cup) |
| 1 | teaspoon | Dried thyme |
| 1 | tablespoon | All purpose flour |
| 2 | cups | Canned beef broth |
| 2 | cups | Dry red wine |
Directions
This quick, rich entree is terrific served over buttered noodles.
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous ¼-inch-thick medallions. Season lightly with salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, saute beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1¼ cups, stirring occasionally, about 12 minutes.
Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
Bon Appetit March 1996