Beef Medallions in Red Wne Sauce

Course : Beef
Serves: 4
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This quick, rich entrée is terrific served over buttered noodles.


1 1/2 pound beef tenderloin
4 tablespoons butter (1/2 stick)
4 large garlic cloves, chopped
3 large 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

Preparation / Directions:

1. Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch thick medallions. Season lightly with salt andpepper.

2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate.

3. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute.

4. Add broth and wine. Boil until saucethickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.

5. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

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