Beef Medallions In Red Wine Sauce *jb Recipe
Yield: 4 ServnigsRecipe by luhu.jp
Ingredients:
1: Beef, (1 1/2-lb) tenderloin
4 tbsp: , (1/2 stick) butter
4 large: Garlic cloves, chopped
3 large: Shallots, chopped, about 2/3 cup
1 tsp: Dried thyme,
1 tbsp: All purpose flour,
2 cup: Canned beef broth,
2 cup: Dry red wine,
Directions:
This quick, rich entree is terrific served over buttered noodles.
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, saute 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,
shallots and thyme; saute 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. Transfer beef to plates, Spoon sauce over.
Bon Appetit March 1996
Source from luhu.jp
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, saute 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,
shallots and thyme; saute 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. Transfer beef to plates, Spoon sauce over.
Bon Appetit March 1996
Source from luhu.jp