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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

1. 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.
2. 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.
3. 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.