In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.
About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.
Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.
Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 977.6mg||34 %|
|Potassium 1079.4mg||28 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 9.3g|
|Protein 10.7g||15 %|
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Calories per serving: 180
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