Title: Beef Medallions in Red Wine Sauce Jb
Categories: Main dish, Beef
Yield: 4 Servnigs

1 Beef (1 1/2-lb) tenderloin
4 tb (1/2 stick) butter
4 lg Garlic cloves, chopped
3 lg Shallots, chopped (about 2/3
-cup)
1 ts Dried thyme
1 tb All purpose flour
2 c Canned beef broth
2 c Dry red wine

This quick, rich entree is terrific served over buttered noodles.

Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten
to generous 1/4-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 1 1/4 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
Posted to MM-Recipes Digest by Julie Bertholf on
Feb 21, 1998