Beef Medallions In Red Wine Sauce Jb Recipe – a delicious recipe with beef tenderloin, butter, garlic, shallots, thyme, flour. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
697
kcal
Calories
40
g
Fat
37
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 lb beef tenderloin, 4 Tbsp. butter, 4 lrg garlic cloves minced, 3 lrg shallots (about 2/3 c.) minced, and more.
Yes, Beef Medallions In Red Wine Sauce Jb Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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