Beef Medallions with ROSEMARY

Course : Beef
Serves: 4
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1 pound beef tenderloin -- About 6 inches long
1 tablespoon Margarine or butter -- Rosemary sauce
1 tablespoon Margarine or butter
1/2 teaspoon Cocoa
1/8 teaspoon Salt
1 Clove Garlic -- finely chopped
1 teaspoon Chopped fresh or
1/4 teaspoon Dried rosemary leaves
1/4 cup Dry red wine or beef broth

Preparation / Directions:

Beef Medallions with Rosemary Sauce. Cut beef tenderloin into 3/4-inch slices. Heat 1 tablespoon margarine in 10-inch skillet over medium-high heat. Saute beef in margarine over medium-high heat 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter; keep warm.Cook and stir 1 tablespoon margarine, the cocoa, salt, garlic and rosemary in same skillet until bubbly. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over beef.

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