Beef Medallions in Red Wine Sauce

• 1 1 1/2-pound beef tenderloin
• 4 tablespoons (1/2 stick) butter
• 4 large garlic cloves, chopped
• 3 large shallots, chopped (about 2/3 cup)
• 1 teaspoon dried thyme
• 1 tablespoon all purpose flour
• 2 cups canned beef broth
• 2 cups dry red wine

1. Cut tenderloin 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, saute 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, shallots and thyme; saute until tender, about 3 minutes.
9. Add flour; 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; heat through, about 1 minute.
13. Transfer beef to plates, Spoon sauce over.

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

Taken from www.epicurious.com/recipes/food/views/beef-medallions-in-red-wine-sauce-1550 (may not work)