Side Pannel
Beef Medallions in Red Wine Sauce Jb
Beef Medallions in Red Wine Sauce Jb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef
Ingredients List
- 1 Beef (1 1/2-lb) tenderloin
- 4 tb (1/2 stick) butter
- 4 lg Garlic cloves, chopped
- 3 lg Shallots, chopped (about 2/3
- -cup)
- 1 ts Dried thyme
- 1 tb All purpose flour
- 2 c Canned beef broth
- 2 c 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.
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.
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