1 beef (1 1/2-lb) tenderloin
4 tbsp (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 tsp dried thyme
1 tbsp all purpose flour
2 cup canned beef broth
2 cup 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 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
Servings: 4 servnigs
Beef Medallions In Red Wine Sauce *Jb Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Meat; Sauce
The History of Recipes
Experts have traced the existance of recipes back into the far past, in fact as far into history as the ancient Egyptians, and maybe even further. Having said that, mostly, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Beef Medallions In Red Wine Sauce _Jb recipe.
