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| Beef Medallions In Red Wine Sauce Jb Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1 beef (1 1/2-lb) tenderloin
4 tablespoon (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 cup canned beef broth
2 cup dry red wine
Cooking 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 1/4-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 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.
Bon Appetit March 1996 Posted to MM-Recipes Digest by Julie Bertholf on Feb 21, 1998
entrees,beef
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