Beef medallions, pounded
thin, quickly pan-fried in butter and served with delectable
red wine sauce.
Beef
Medallions in Red Wine Sauce
- 1 (1 1/2 pounds) beef
tenderloin
- Salt and freshly ground
pepper to taste
- 4 tablespoons butter -
divided use
- 4 large garlic cloves,
finely minced
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose
flour
- 2 cups 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 tablespoons butter
in heavy large skillet over medium-high heat. Working in batches, cook 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, onion and
thyme to skillet; 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.
Makes 4 servings.
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