Beef Medallions In Red Wine Sauce
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Beef Medallions In Red Wine Sauce
  Beef    Wine    Sauces  
Last updated 6/12/2012 1:08:01 AM. Recipe ID 34289. Report a problem with this recipe.
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      Title: Beef medallions in red wine sauce 
 Categories: Main dish, Beef
      Yield: 4 Servnigs
 
      1    Beef (1 1/2-lb) tenderloin
      4 tb (1/2 stick) butter
      4 lg Garlic cloves, chopped
      3 lg Shallots, chopped (about 2/3
           -cup)
      1 ts Dried thyme
      1 tb All purpose flour
      2 c  Canned beef broth
      2 c  Dry red wine
 
  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.
  




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Recipe ID 34289 (Apr 03, 2005)

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