Beef Medallions in Red Wine Sauce
Beef medallions, pounded thin, quickly pan-fried in butter and served with savory red wine pan 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.