Beef Medallions in Red Wine Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon dried thyme
- 1 tablespoon all purpose flour
- 2 cups dry red wine
- 4 tablespoons (1/2 stick) butter
- 1 1 1/2-pound beef tenderloin
- 4 large garlic cloves, chopped
- 3 large shallots, chopped (about 2/3 cup)
- 2 cups canned beef broth
- Carbohydrate 11 g(4%)
- Cholesterol 171 mg(57%)
- Fat 41 g(64%)
- Fiber 1 g(5%)
- Protein 36 g(71%)
- Saturated Fat 19 g(97%)
- Sodium 540 mg(22%)
- Calories 649
Preparation 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, 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.
Preparation 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, 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.
