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Beef Medallions in Red Wne Sauce | |||||||||
Course : Beef Serves: 4 |
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| This quick, rich entrée is terrific served over buttered noodles. | |||||||||
Ingredients:
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Preparation / Directions: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. | |||||||||