Shelly's Recipe

BEEF MEDALLIONS IN RED WINE SAUCE

Category: Roasts/Tenderloin - Beef

1 1/2 lb beef tenderloin
4 tbsp butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 tsp dried thyme
1 tbsp flour
2 cups canned beef broth
2 cups dry red wine

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 tbsp 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.

Red Wine Sauce: 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.