Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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:

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.