BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE

BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE image

Yield 4

Number Of Ingredients 8

1 1/2 lbs beef tenderloin
4 Tbsp (1/2 stick) butter, divided
4 large cloves garlic, chopped
3 large shallots, chopped (about 2/3 cup)
1 tsp dried thyme
1 Tbsp all purpose flour
2 cups canned beef broth
2 cups dry red wine

Steps:

Cut tenderloin into rounds and press to flatten to 1/4" thick medallions. Season lightly with salt and pepper. Melt 2 Tbsp butter in large heavy skillet over medium-high heat. Working in batches, saute beef 2 min per side (until brown on outside, but still pink in center). Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 min. Add flour; stir 1 min. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups; stirring occasionally, about 12 min. Return beef and any juices to sauce in skillet, heat through (1 min)