Beef Medallions In Red Wine Sauce

• 1 (1 1/2 lb) beef medallions
• salt & freshly ground black pepper
• 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 beef medallions crosswise into 12 equal rounds.
2. Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
3. Season lightly with salt and pepper.
4. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
5. Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
6. Transfer beef to plate.
7. Add remaining butter to same skillet.
8. Add garlic, onion and thyme to skillet and saute until tender, about 3 minutes.
9. Add flour and stir 1 minute.
10. Add broth and wine.
11. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
12. Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.

beef medallions, salt, butter, garlic, onion, thyme, flour, beef broth, red wine

Taken from www.food.com/recipe/beef-medallions-in-red-wine-sauce-195296 (may not work)