Beef Medallions in Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This quick, rich entrée is terrific served over buttered noodles. Ingredients:
1 1 1/2-pound beef tenderloin |
4 tablespoons (1/2 stick) butter |
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 |
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 and pepper.
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. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté 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.
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