Beef Medallions in Red Wine Sauce

1. 1

   Cut tenderloin crosswise into 12 equal rounds.

2. 2

   Pound beef rounds to flatten to generous 1/4-inch-thick medallions.

3. 3

   Season lightly with salt and pepper.

4. 4

   Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

5. 5

   Working in batches, saute beef in skillet until brown on outside but still pink in center, about 2 minutes per side.

6. 6

   Transfer beef to plate.

7. 7

   Add remaining butter to same skillet.

8. 8

   Add garlic, shallots and thyme; saute until tender, about 3 minutes.

9. 9

   Add flour; stir 1 minute.

10. 10

    Add broth and wine.

11. 11

    Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.

12. 12

    Return beef and any collected juices to sauce in skillet; heat through, about 1 minute.

13. 13

    Transfer beef to plates, Spoon sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.