Beef Medallions in Red Wine Sauce Jb

Beef Medallions in Red Wine Sauce Jb Ingredients

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

Instructions for Beef Medallions in Red Wine Sauce Jb

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

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Flour	Garlic
Red Wine	Shallot	Thyme

Main dishes Beef Garlic Butter Shallot Wine Red wine Dinner

for flavor and categorization

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