Beef Medallions In Red Wine Sauce Jb Recipe

• 1 1/2 lb beef tenderloin
• 4 Tbsp. butter
• 4 lrg garlic cloves minced
• 3 lrg shallots (about 2/3 c.) minced
• 1 tsp dry thyme
• 1 Tbsp. all purpose flour
• 2 c. canned beef broth
• 2 c. dry red wine

1. Cut tenderloin crosswise into 12 equal rounds.
2. Lb.
3. beef rounds to flatten to generous 1/4 inch thick medalloins.
4. Season lightly with salt and pepper.
5. Heat 2 tablspoons butter in heavy large skillet over medium-high heat.
6. Working in batches, saute/fry beef in skillet till brown on outside but still pink in center, about 2 min per side.
7. Transfer beef to plate.
8. Add in remaining butter to sam skillet.
9. Add in garlic, shallots and thyme; saute/fry till tender, about 3 min.
10. Add in flour; stir 1 minute.
11. Add in broth and wine.
12. Boil till sauce thickens and is reduced to 1 1/4 c., stirring occasionally, about 12 min.
13. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute.
14. Transfer beef to plates.
15. Sppon sauce over.
16. Serves 4.

beef tenderloin, butter, garlic, shallots, thyme, flour, beef broth, red wine

Taken from cookeatshare.com/recipes/beef-medallions-in-red-wine-sauce-jb-82080 (may not work)