Beef Medallions In Red Wine Sauce Jb

Directions

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