Beef medallions in red wine sauce *jb

4 Servnigs

Ingredients

Quantity Ingredient
1 Beef (1 1/2-lb) tenderloin
4 tablespoons (1/2 stick) butter
4 larges Garlic cloves, chopped
3 larges 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

Directions

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

Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous ¼-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 1¼ 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

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